Ingredients and Weight:
- 4 large zucchini (1 lb)
- 1/2 cup Kalamata olives, pitted (2 oz)
- 1/2 cup crumbled feta cheese (1 oz)
- 1/4 cup red onion, thinly sliced (1 oz)
- 1/4 cup sun-dried tomatoes, chopped (1 oz)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Spiralize the zucchini into zoodles using a spiralizer or mandoline.
- Place the zoodles in a large bowl and sprinkle with salt. Toss gently to distribute and let sit for 10 minutes.
- Drain the zoodles in a colander and pat dry with paper towels.
- In a separate bowl, combine the olives, feta cheese, red onion, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, and oregano. Season with salt and pepper to taste.
- Add the zoodles to the bowl with the dressing and toss to coat.
Nutritional Information:
- Serving size: 1 cup
- Calories: 150
- Fat: 10g
- Carbohydrates: 15g
- Protein: 5g
Dish Characteristics:
- Refreshing and light
- Vibrant and colorful
- Packed with Mediterranean flavors
- Easy to make and customize
User Comments:
- "This salad is so delicious and refreshing! I love the combination of flavors and the zoodles give it a healthy twist."
- "I made this for a party and it was a hit! Everyone loved the unique and tasty flavors."
- "This is a great summer salad that is both light and satisfying. I especially appreciate the use of fresh herbs, which really enhances the flavor."
Special Precautions and Tips:
- If you don't have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini.
- If you don't have Kalamata olives, you can substitute with black olives or sliced pepperoncini.
- For a more tangy flavor, add a splash of red wine vinegar to the dressing.
