No-Pasta Mediterranean Zucchini Salad

This fresh and colorful summer salad features uncooked “zoodles”.  Other suggested add-ins for the salad include bell peppers, toasted pine nuts, wilted spinach or chick peas. Keep in mind that zucchini and summer squash have a high water content and may release moisture after being cut or cooked. You can pat them dry with a paper towel or drain to remove excess moisture before adding to a recipe.

Serves:

• 6-8

Ingredients:

• 2 lbs zucchini, trimmed (can use 1 yellow summer squash and 1 zucchini) *note: 1 lb. of squash yields about 5 cups of "zoodles"
• ½ cup  red onion, thinly sliced
• 1 cup canned artichoke hearts, quartered, drained
• &1 ½ cups fresh tomatoes, diced
• 1/3 cup Kalamata olives, halved and pitted
• ¼ cup fresh basil, chiffonade
• 2 tsp fresh oregano, minced
• 1/4 cup crumbled feta cheese, optional

Dressing:

• 2 Tbsp olive oil;
• 2 Tbsp red wine vinegar
• ½ Tbsp lemon juice
• ½ tsp Dijon mustard
• ½ tsp minced garlic
• ¼ tsp ground black pepper
• ¼ tsp salt

Instructions:

1. In a medium bowl, whisk together all dressing ingredients. Set aside.
2. Secure zucchini in a spiralizer and turn crank to create noodles, about the thickness of linguine. Pat dry with a clean towel; trim noodles to desired length.

3. In a large bowl, add zucchini noodles, onion, artichokes, tomatoes, olives, basil and oregano. Pour dressing over top and toss well to combine. Garnish with feta cheese, if using.

Source:

www.cleaneating.com