Greek Salad with Zoodles

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It’s time to ZOOODLE!!! We bought one too many zucchinis so what better way to use it up than ZOODLES?! It was too hot to eat pasta yesterday so we decided to make a Greek Salad with zoodles! Here’s a super simple recipe I threw together. Nothing has to be perfectly measured, just as long as it satisfies your taste buds! 😜👅

Out of curiosity, who else uses the zucchini spirals that come out of the other side of your spiralizer? I think it’s so cute and such a waste to toss away! You can see a piece in the last picture on the bottom of the plate!

Recipe Yield: 4 servings

Ingredients

  • 3 large zucchinis, spiralized
  • 2 large tomatoes, diced
  • 1 Persian cucumber, diced
  • 10-15 black olives, sliced in halves
  • 4 boiled eggs, sliced
  • feta cheese to sprinkle
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp oregano
  • salt & pepper to taste

Instructions

  1. Place the spiralized zucchini (zoodles) into a large bowl and add in the tomatoes, cucumber, olives, and boiled eggs.
  2. Sprinkle desired amount of feta cheese into the bowl.
  3. In a small bowl, mix together lemon juice, olive oil, oregano, and salt & pepper.
  4. Pour the salad dressing into the salad bowl and toss.
  5. ENJOY!!

xo Elisa

 

One Reply to “Greek Salad with Zoodles”

  1. […] topped with fried egg + red chili flakes & cuties Lunch: Greek salad with zoodles (recipe here– Elisa modified this recipe and took out feta cheese to be whole 30 compliant) & Key Lime […]

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