It’s zoodle time again! We just cannot get enough of these! Not only are they fun to make, they are just so versatile and pair well with a variety of ingredients. (Note- If you’re not familiar with a spiralizer look up Spiralizer How-To under the video tab of our website) We like to break out the spiralizer and curl up a bunch of zucchini to have on hand for a few days. They actually keep very well in an airtight container. How great is it to have something like this ready to go? It’s really true that you will make better food decisions if you do a little preparation. For this salad, we simply used zoodles in place of lettuce. It’s a salad that we make all the time its unbelievably good and easy. The lemon basil dressing is bursting with flavor and a very critical part to this recipe!
Sauté spiralized zoodles in a teaspoon of olive oil until they begin to break down, about 5 minutes. While the zoodles are cooking chop cherry tomatoes, avocado, basil and feta. Add all ingredients to a medium bowl with cooked noodles. top with pine nuts, drizzle with the lemon basil dressing and season with S&P. Tada, done!!! Healthy and delish meal done and ready to eat in 15 minutes!
- 2 large zuchinnis, spiralized
- 1 tsp good quality olive oil
- 1 C cherry tomatoes, halved
- 1 avocado cut into ½ inch chunks
- 3 oz feta cheese, crumbled
- ¼ C loosely packed fresh basil, cut into strips
- 2 Tbsp toasted pine nuts
- S & P to taste
- juice of 1 extra large lemon or 2 medium lemons
- 1 clove garlic chopped
- 1 C loosely packed fresh basil leaves
- ¼ C 0% plain greek yogurt
- 1½ Tbsp honey
- ¼ C good quality olive oil
- S & P to taste
- Heat oil in large sautee pan over medium heat. Add fresh zuchinni noodles "zoodles" and sautee for 5 minutes. Remove from pan and place in bowl. Add halved cherry tomatoes, avocado, feta, basil and toasted pine nuts.
- Drizzle lemon basil vinaigrette over the zoodle salad. Season with S & P to taste.
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