Mediterranean Zucchini Salad Recipe:
Spiralized vegetable dishes are all the rave right now – and here’s some good reasons why: They’re healthy, they’re a tasty gluten-free alternative, you can easily get more vegetables in your diet, and with a spiralizer – they are very easy to prepare.
I’ve had a hectic week. I’ve been planning my daughters first birthday party, and I figured I’d be lucky if I added just one post to Kitchen Of Eatin’ this week. I’ve also committed to some writing for my husband’s real estate business…
Between playing mom, blogger, party planner and sales copy writer – I’m stretched very thin.
I made this Zoodle salad for lunch yesterday – and because it’s beautiful, healthy, and absolutely yummy it’s worth sharing on the blog – so I quickly grabbed my camera, snapped some pictures, and now that it’s bedtime today- I am finally able to share this deliciousness with all of you! Yes at 10:30 PM – I’m a committed blogger – even with a baby 😉
Easy healthy recipes are what I live for – especially this week. I owe my ability to post anything this week to this recipe. If you’re schedule is as chaotic as mine is – and you’re looking to squeeze in some easy home cooking (especially for lunch – right in the middle of a busy workday) this recipe is for you!
I bought a spiralizer recently, and I’m obsessed with it. I can’t wait to experiment and come up with some more spiralized veggie dishes. If you don’t have one – they’re not too steep of an investment. I got mine for about 30$ on Amazon, and so far it’s great… Click here to check out the one that I use. It’s easy to clean and very user friendly.
If you don’t have a spiralizer, you can use a vegetable peeler – just peel layers of the zucchinis off until you reach the seeds in the center – and use the slivers for your noodles. Others have really enjoyed using a julienne peeler, which runs for about 15$ on amazon – works the same way as a regular peeler – just makes thinner, more noodle looking slivers.
I hope you enjoy this recipe – I made it frequently in college as a pasta salad – and I figured why not replace the noodles with voodles (vegetable noodles) or zoodles (zucchini noodles). It’s gluten free, it’s light, and it’s a perfect lunch or dinner salad.
This recipe is a vegetarian dish, but feel free to add chicken for some extra protein and lean calories to keep you fuller longer.
Great recipe, right? More FREE recipes delivered straight to your inbox! Sign up here!
- 1 Large Zucchini
- ¼ Tsp. Chopped Garlic
- Salt & Pepper To Taste
- 1 Tsp. Avocado Oil
- Juice of ½ of a Small Lemon
- ¼ - ⅛ Cup Black Olives or Kalamata Olives (sliced)
- 4-6 Marinated Artichoke Hearts (Diced)
- ¼ - ½ Cup Feta Cheese
- 10 - 12 Cherry Tomatoes (Halved)
- 2 Cooked Chicken Breasts (Diced) - Optional
- Spiralize zucchini using a spiralizer, julienne peeler, or vegetable peeler
- Combine zucchini noodles, chopped garlic, avocado oil, lemon, salt & pepper in a pan and cook on medium/ low heat for about 10 minutes - to lightly soften the zucchini and combine flavors (don't overcook the zucchini to leave a nice crunch for your salad).
- Remove zoodles from the pan and place them in a chilled bowl - Set zoodles in the regigerator for about 15-20 minutes to cool
- Remove zoodles from refigerator and add olives, artichoke hearts, feta cheese and tomatoes.
Thanks so much for visiting Kitchen Of Eatin’. I value my readers very much, and I want to provide them with the best content possible. If you would… please complete a brief 3 question survey so that I can learn how to better serve you! CLICK HERE TO BEGIN THE SURVEY… And Thank You – you’re feedback means the world 🙂