Zucchini Noodle Salad (aka Zoodles) make an excellent low-carb, low-calorie, nutrition thick, 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?
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COLD PEANUT ZUCCHINI NOODLE SALAD
2 medium sized zucchini
1/4 cup velvety natural peanut butter
2 tablespoons rice wine vinegar
2 tablespoons low salt 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 sliced scallions
2 tablespoons chopped cilantro
Utilize your preferred zoodle maker to create your noodles. Location zoodles in a big 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. Blend until whatever is well combined.
Sprinkle the dressing over the zoodles and gently toss together till all the zoodles have a good light covering of the dressing.
Leading with scallions, peanuts, and cilantro. Serve and delight in!
Makes 4 portions.
Nutrients per serving: Calories: 200; Overall Fat: 15.1 g; Hydrogenated fat: 2g; Cholesterol: 0mg; Carb: 10.4 g; Fiber: 2.5 g; Sugars: 3.8 g; Protein: 8.6 g.
MEDITERRANEAN ZUCCHINI NOODLE SALAD.
2 medium zucchinis.
1 small red onion, peeled.
1 14.5 oz can quartered artichoke hearts, drained.
1/2 cup pitted Kalamata olives, halved.
1 cup chickpeas, drained and rinsed.
1/2 cup collapsed feta cheese.
1 cup infant tomatoes, halved.
Dressing:.
1/4 cup additional 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.
Location all the ingredients for the dressing a glass spouted cup (or mason container) and whisk together.
Slice the zucchini halfway through lengthwise, being careful not to pierce through the center. spiralize the zucchinis (if utilizing the Inspiralizer, use blade C) and add to a large bowl.
Spiralize half of the red onion (if utilizing the Inspiralizer, use blade A) and conserve the other half of the onion for another use. Include the spiraled onions into the bowl with the zucchini.
Include artichokes, olives, chickpeas, child tomatoes and feta cheese into the bowl.
Drizzle the salad dressing over the veggies and gently stir everything together. Serve and take pleasure in.
Serves 4-6.
Nutrients per 1/4th of dish: Calories: 326; Total Fat: 21.4 g; Saturated Fat: 4.9 g; Cholesterol: 16mg; Carbohydrate: 28.4 g; Fiber: 7.3 g; Sugars: 7.3 g; Protein: 9.2 g.
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