Friday, June 12, 2015

The BEST Zoodle Salad (that you can top with just about anything!)

This is another one of my go to make a whole big batch to eat all week recipes. Why? Because it is super easy, has very few ingredients and tastes awesome alone or with pretty much anything on top of it. Shrimp, chicken, quinoa, lamb meatballs and tzatziki sauce, fresh mozzarella, basil and balsamic drizzle. You name it and it will probably work. Sometimes I switch up the herbs based on what I have (hello fresh cilantro or basil) and it still works.

AND I get to bust out my favorite kitchen tool to make it.

I have not been shy about the fact that I am in LOVE with my spiralizer and use it for everything from zucchini and summer squash to sweet potatoes and parsnips but I will tell you that this recipe may be my absolute FAVORITE from now on.

I have been following Danielle Walker on social media and  reading her cookbooks, Against All Grain and  Meals Made Simple (both of which are awesome by the way) and have been really just trying to cut back on the amount of grain that is in our diets. It's one of those things (like dairy) that until you really start to think about it you don't notice how much of it is everywhere. And too much of anything is not a good thing, so if I can make a yummy sub for noodles in a recipe with a veggie that offers way more nutrition, it's a win for everyone. Even my four year old gobbles them up and loves to help me turn the crank. She thinks watching the zucchini go from a whole zucchini to noodles is the coolest. And she likes feeding my puppies the "core" that gets left behind.

Here's what I did:


2 large zucchini
2 medium/large yellow summer squash
1 TBS cold pressed extra virgin olive oil
1/2 tsp dried oregano (or 1 1/2 tsp fresh)*
1/2 tsp sea salt
1/2 red onion sliced **

Using a spiralizer or julienne peeler, make noodles from the zucchini and summer squash. Toss with lemon juice, olive oil, oregano and salt. Allow to marinade for 15-20 minutes.

If I have tomatoes on hand I toss those in sometimes too.

And that's it. Super easy.

*I have also subbed in fresh cilantro, fresh basil or any other herb I have on hand depending on what I am serving the salad with and the direction I want to go. The oregano works well with lamb meatballs and tzatziki sauce, the cilantro works well with shrimp and chicken. And I like to add basil, tomato and fresh mozzarella for a different spin on a caprese salad.

** I have used almost any kind of onion in this salad (sweet, red, green, basically whatever I have on hand) and it is always amazing.

21 Day Fix:

2 green
1 spoon

(plus measure containers for any extras like quinoa, shrimp, chicken, cheese, etc)

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