Zucchini Noodle Salad (aka Zoodles) make a great low-carb, low-calorie, nutrient dense, alternative to traditional pasta salads. In this episode I am making a Creamy Peanut Zucchini Noodle Salad and a Mediterranean Zucchini Noodle Salad. Which one will you try first?
SUBSCRIBE: http://tinyurl.com/jaxbcd6
PRINT MEDITERRANEAN ZOODLE: https://tinyurl.com/yckk4g92
PRINT PEANUT ZOODLE SALAD: https://tinyurl.com/ycmkwy44
FAVORITE FOODS + KITCHEN TOOLS:
Vegetti: http://amzn.to/2scOab9
Inpsiralizer: https://tinyurl.com/InspiralizerDani
Glass Mixing Bowls: http://amzn.to/2terSEC
Glass Measuring Cups: http://amzn.to/2rqUiKb
7-Inch Santoku Knife: http://amzn.to/2rHtncg
FOLLOW CLEAN & DELICIOUS ON SOCIAL:
Facebook: http://tinyurl.com/hjb6yk3
SnapChat: CleanDelicious
Twitter: https://twitter.com/DaniSpies
Instagram: http://tinyurl.com/gv6b5qe
Pinterest: https://www.pinterest.com/danispies/
COLD PEANUT ZUCCHINI NOODLE SALAD
2 medium sized zucchini
1/4 cup creamy natural peanut butter
2 tablespoons rice wine vinegar
2 tablespoons low sodium tamari or soy sauce
2 tablespoons warm water
1 tablespoon toasted sesame oil
1 tablespoon crushed garlic
1 teaspoon grated ginger
1/4 teaspoon kosher salt
1/4 cup roasted peanuts
1/4 cup chopped scallions
2 tablespoons chopped cilantro
Use your favorite zoodle maker to create your noodles. Place zoodles in a large bowl ad set aside.
In a spouted glass cup (or mason jar), combine rice wine vinegar, tamari, water, posted sesame oil, crushed garlic, ginger and salt. Whisk until everything is well combined.
Drizzle the dressing over the zoodles and gently toss together until all of the zoodles have a nice light coating of the dressing.
Top with scallions, peanuts, and cilantro. Serve and enjoy!
Makes 4 servings.
Nutrients per serving: Calories: 200; Total Fat: 15.1g; Saturated Fat: 2g; Cholesterol: 0mg; Carbohydrate: 10.4g; Fiber: 2.5g; Sugars: 3.8g; Protein: 8.6g
MEDITERRANEAN ZUCCHINI NOODLE SALAD
2 medium zucchinis
1 small red onion, peeled
1 14.5oz can quartered artichoke hearts, drained
1/2 cup pitted Kalamata olives, halved
1 cup chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1 cup baby tomatoes, halved
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
2 cloves crushed garlic
1 teaspoon dijon mustard
salt and pepper to taste
Place all the ingredients for the dressing a glass spouted cup (or mason jar) and whisk together.
Slice the zucchini halfway through lengthwise, being careful not to pierce through the center. spiralize the zucchinis (if using the Inspiralizer, use blade C) and add to a large bowl.
Spiralize half of the red onion (if using the Inspiralizer, use blade A) and save the other half of the onion for another use. Add the spiraled onions into the bowl with the zucchini.
Add artichokes, olives, chickpeas, baby tomatoes and feta cheese into the bowl.
Drizzle the salad dressing over the veggies and gently stir everything together. Serve and enjoy.
Serves 4-6
Nutrients per 1/4th of recipe: Calories: 326; Total Fat: 21.4g; Saturated Fat: 4.9g; Cholesterol: 16mg; Carbohydrate: 28.4g; Fiber: 7.3g; Sugars: 7.3g; Protein: 9.2g
Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!
***
‘Subscribe’ Graphic, JanTub Editing; https://goo.gl/M2exoU
‘Notification Bell’ Graphic, Cara Editing; https://goo.gl/S1R2o9
‘Thumbs Up’ Graphic, AimeeBees; https://goo.gl/F9DTai
source
