Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads! Greek Zoodle Salad – You must try this recipes.
Whether you serve this as a summer side dish with your favorite grilled meat or seafood or as a light vegetarian lunch, you are going to love all the fresh flavors and bright colors.
It’s the perfect recipe to highlight seasonal produce and make the Mediterranean flavors shine. This Greek zucchini noodles recipe is also naturally gluten free and low carb.
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If you like Greek Zoodle Salad, you can try similar recipes:
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- Keto Broccoli Cauliflower Salad
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Greek Zoodle SaladCourse: SaladsCuisine: Ketogenic
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them.
1/4 English cucumber, chopped
10 cherry tomatoes, halved, or more to taste
10 pitted kalamata olives, halved, or more to taste
1/4 cup thinly sliced red onion
2 ounces crumbled reduced-fat feta cheese
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
salt and ground black pepper to taste
- Cut zucchini into noodle-shaped strands using a spiralizing tool. Place “zoodles” in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over “zoodle” mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.
- You may wish to cut noodles in half to make them more manageable. After putting zucchini through spirilizer, pile on top of a cutting board and cut down center of pile with a large knife. You can also spiral cut cucumber instead of chopping.
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