It’s no secret that we eat lots of vegetable, and zucchini noodles, or zoodles, are great because of their versatility. This greek zoodle salad was such a hit, I’ve made it 3 times in the past week. It’s that good!
greek zoodle salad
Prep Time
15 mins
Total Time
15 mins
shake up your traditional greek salad and use zucchini noodles, zoodles, instead of lettuce. this vegan salad is light, filling and travels well making it perfect for your next summer picnic or barbecue.
Course:
Main Dish, Side Dish
Servings: 4
Ingredients
salad
- 1 medium zucchini
- 1/2 english cucumber cut into bite-sized pieces
- 1 cup grape or cherry tomatoes cut in half
- 1/4 cup kalamata olives sliced
- 1/4 cup red onion thinly sliced
dressing
- 1/2 cup olive oil
- 2 Tbs Bragg apple cider vinegar
- 1/2 tsp dried oregano
- 1/4 tsp agave
- dash dijon mustard
- salt and pepper to taste
tofu feta
- 1/2 block extra firm tofu cubed
- 2 Tbs Bragg apple cider vinegar
- 1 Tbs olive oil
- 1/2 tsp salt
- 1/4 tsp oregano
Instructions
salad
-
cut zucchini into zoodles or strands using a spiraling tool or vegetable peeler. in a large bowl, combine zoodles and remaining salad ingredients.
dressing
-
combine all ingredients in jar and shake, or whisk together in a bowl.
tofu feta
-
in a medium sized bowl, combine Bragg through oregano and whisk ingredients together. add cubed tofu and allow to marinate for 10-15 minutes. drain liquid and add tofu and dressing to salad, mix well.
