Zucchini Noodle Pasta Salad
Zucchini Noodle Pasta Salad is the best healthy recipe using raw spiralized deli veggies, cucumbers, avocado, and Green Goddess dressing. This summer salad is a spin on Greek salad. Toss with shrimp or chicken if you wish!
Servings 5
Calories 167kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 10 oz Spiralized zucchini
- 1/3 cup Green Goddess Salad Dressing
- 1/4 cup chopped tomatoes
- 1/4 cup chopped olives
- 1/3 cup chopped feta cheese
- 1 teaspoon basil
- salt and pepper to taste
- 1 avocado peeled and sliced reserve the avocado until the salad has chilled
Instructions
- Place the zucchini noodles on paper towels on a hard surface. Sprinkle a few pinches of salt throughout. Allow the zucchini noodles to sweat out excess water for at least 30 minutes. Then squeeze out any additional water.
- Heat a skillet on medium-high heat with the olive oil.
- Add the zucchini noodles and cook for 3-4 minutes until soft.
- Remove the zucchini noodles and place the zucchini in a large bowl.
- Add the remaining ingredients (excluding the avocado) to the bowl. Stir to combine all of the ingredients.
- Cover and chill the salad in the fridge for at least 1 hour.
- Top with the sliced avocado. I like to add it last so that it doesn't begin to brown.
Video
Notes
If you need more flavor add additional basil.
Store leftovers covered in the fridge. If you plan to eat the salad as leftovers, you may opt to use less avocado up front as they will brown over the next day.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 3g | Protein: 3g | Fat: 15g