Best served immediately. Use more or less olives or herbs if you like! Skip the cheese for a vegan salad!
: phoebe's pure food
: salad, vegan, clean eating, spiralized
Cuisine: salad, vegan, clean eating, spiralized
Serves: 4-6 servings
Ingredients
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
Instructions
Spiralize the zucchini and set aside. Spiralized the cucumber and tightly wrap in a paper or dish towel, to remove excess moisture.
In a large mixing bowl mix the sun-dried tomato, olives, tomato, artichoke, parsley, feta, and dill. Set aside.
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.
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/