spiralized greek salad
Prep time
Total time
Best served immediately. Use more or less olives or herbs if you like! Skip the cheese for a vegan salad!
: salad, vegan, clean eating, spiralized
Cuisine: salad, vegan, clean eating, spiralized
Serves: 4-6 servings
  • Salad Ingredients
  • 1, 7-inch zucchini
  • ½ hothouse cucumber, 7-inch
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup chopped black olives
  • 1 cup chopped tomato
  • 1, 14-ounce can artichoke hearts, quartered
  • ½ cup chopped parsley
  • ½ cup crumbled feta (skip for a vegan salad)
  • 1 tablespoon chopped fresh dill
  • Dressing Ingredients
  • ½ teaspoon dried oregano
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons cider vinegar or lemon juice
  • Salt and pepper to taste
  1. Spiralize the zucchini and set aside. Spiralized the cucumber and tightly wrap in a paper or dish towel, to remove excess moisture.
  2. In a large mixing bowl mix the sun-dried tomato, olives, tomato, artichoke, parsley, feta, and dill. Set aside.
  3. Prepare the dressing. In a small canning jar combine the dill, oregano, olive oil and vinegar, cover with tight fitting lid and shake to combine; season with salt and pepper.
  4. Add the zucchini and cucumber to the mixed vegetables. Stir in the dressing and serve.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/spiralized-greek-salad/