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
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
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.