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–+ servings
zucchini noodle salad on a plate with a fork

Zoodle Salad

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 296kcal

Ingredients

Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black

Salad:

  • 4 medium-large zucchini about 2 pounds
  • 1/2 cucumber chopped
  • 20 cherry tomatoes halved
  • 20 pitted kalamata olives halved, or more to taste
  • 1/2 cup thinly sliced red onion
  • 1/4 cup pepperoncinis drained + sliced
  • 4 ounces crumbled feta cheese
US Customary - Metric

Instructions

  • Whisk together dressing ingredients until the sugar has dissolved and set aside.
  • Spiralize the zucchini by removing the top and bottom, and spiralizing into noodles. Trim the noodles in thirds so the strands aren't crazy long.
  • Toss noodles in a bowl, along with the cucumber, tomatoes, kalamata olives, red onion, and pepperoncinis.
  • Drizzle with dressing and toss to combine. Allow the salad to chill/marinate in the fridge for 20 minutes before serving. Top with feta and enjoy!

Nutrition

Calories: 296kcal | Total Carbohydrates: 17g | Protein: 8g | Fat: 24g | Sodium: 954mg | Fiber: 5g | Sugar: 10g | Net Carbs: 12g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com