spiralized greek salad

Spiralized Greek Salad makes an easy, healthy dinner on a hot summer night! Grab some local tomatoes and zucchini for this simple dish. I prefer it meat-free but it can be served with shrimp or seafood.

The best thing about a Greek salad is… (you fill in the blank).  I love artichokes, salty olives, spicy peppers, garden fresh tomatoes and feta on my salad! The spiralized veggies makes it fun.

This was one of the recipes we made in a recent spiralized vegetable cooking class I taught at Zest. I’ll post some others later.

spiralized greek salad

 

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Prep time

15 mins

Total time

15 mins

 

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

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.

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