Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!

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Greek Zoodle Salad

Course

Main Dish, Side Dish

Cuisine

Vegetarian

Prep Time

15 minutes

Passive Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 zucchini
• 1/4 English cucumber chopped
• 10 cherry tomatoes halved
• 10 kalamata olives pitted and halved
• 1/4 cup red onion sliced
• 2 ounces crumbled reduced-fat feta cheese
• 2 tbsp olive oil extra virgin
• 2 tbsp lemon juice
• 1 tsp dried oregano
• salt and pepper to taste

Course Main Dish, Side Dish Cuisine Vegetarian Prep Time 15 minutes Passive Time 10 minutes Servings people MetricUS Imperial Ingredients 2 zucchini 1/4 English cucumber chopped 10 cherry tomatoes halved 10 kalamata olives pitted and halved 1/4 cup red onion sliced 2 ounces crumbled reduced-fat feta cheese 2 tbsp olive oil extra virgin 2 tbsp lemon juice 1 tsp dried oregano salt and pepper to taste

Instructions

1. Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
2. Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat.
3. Marinate salad in refrigerator for 10 to 15 minutes.

Recipe Notes

147 Calories