Zucchini Noodle Salad (aka Zoodles) make a great low-carb, low-calorie, nutrient dense, 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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7-Inch Santoku Knife: amzn.to/2rHtncg
COLD PEANUT ZUCCHINI NOODLE SALAD
2 medium sized zucchini
1/4 cup creamy natural peanut butter
2 tablespoons rice wine vinegar
2 tablespoons low sodium 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 chopped scallions
2 tablespoons chopped cilantro
Use your favorite zoodle maker to create your noodles. Place zoodles in a large 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. Whisk until everything is well combined.
Drizzle the dressing over the zoodles and gently toss together until all of the zoodles have a nice light coating of the dressing.
Top with scallions, peanuts, and cilantro. Serve and enjoy!
Makes 4 servings.
Nutrients per serving: Calories: 200; Total Fat: 15.1g; Saturated Fat: 2g; Cholesterol: 0mg; Carbohydrate: 10.4g; Fiber: 2.5g; Sugars: 3.8g; Protein: 8.6g
MEDITERRANEAN ZUCCHINI NOODLE SALAD
2 medium zucchinis
1 small red onion, peeled
1 14.5oz can quartered artichoke hearts, drained
1/2 cup pitted Kalamata olives, halved
1 cup chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1 cup baby tomatoes, halved
1/4 cup extra 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
Place all the ingredients for the dressing a glass spouted cup (or mason jar) and whisk together.
Slice the zucchini halfway through lengthwise, being careful not to pierce through the center. spiralize the zucchinis (if using the Inspiralizer, use blade C) and add to a large bowl.
Spiralize half of the red onion (if using the Inspiralizer, use blade A) and save the other half of the onion for another use. Add the spiraled onions into the bowl with the zucchini.
Add artichokes, olives, chickpeas, baby tomatoes and feta cheese into the bowl.
Drizzle the salad dressing over the veggies and gently stir everything together. Serve and enjoy.
Nutrients per 1/4th of recipe: Calories: 326; Total Fat: 21.4g; Saturated Fat: 4.9g; Cholesterol: 16mg; Carbohydrate: 28.4g; Fiber: 7.3g; Sugars: 7.3g; Protein: 9.2g
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