Heart Healthy
Grated zucchini subs for the noodles in this take on a Greek salad from Simple Cooking with Heart.
Print Recipe
Zucchini Noodle Greek Salad
-
Servings:
6
Ingredients
-
5 cups zucchini -
2 medium cucumbers -
3 medium tomatoes -
1/4 small red onion -
1/4 cup black olives -
1/2 teaspoon oregano -
1/8 teaspoon black pepper -
2 1/2 tablespoon red wine vinegar -
2 tablespoon canola oil OR -
2 tablespoon safflower oil -
2 tablespoon feta cheese crumbles
Directions
Tip: Click on step to mark as complete.
-
Place a box grater into a large bowl and grate enough zucchini for 5 cups. -
Prepare the remaining vegetables: Peel the cucumbers and chop into bite-size pieces; add to the bowl. Chop the tomatoes into bite-size pieces, slice the red onion, and finely chop the olives. Add everything into the bowl. -
In a small bowl, add the dressing ingredients: dried oregano, black pepper, vinegar, and oil. Whisk together with a fork. Pour dressing onto the salad and use a spatula or tongs to toss to combine together. -
Serve and sprinkle feta cheese on top of each salad portion.
Tip: Serving size 1 2/3 cups
Cooking Tip: Any food that is naturally salty, like olives and feta cheese in this recipe, bring enough sodium to a dish than extra salt isn’t needed.
Keep it Healthy: A new delicious trend is substituting zucchini for noodles, called “zoodles.” For this salad, a grater is used to turn the zucchini into small pieces. If you enjoy this, consider investing in a spiralizer, which turns the zucchini into long noodles that can be used in place of pasta for recipes like spaghetti.
Tip: When using a small quantity of olives like 1/3 cup, it’s cheaper to first look at your grocery store’s salad bar or even olive bar versus buying an entire jar. Compare the prices of both and choose the cheaper option.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 90 | |
|---|---|---|
| Total Fat | 6.0 g | |
| Saturated Fat | 0.7 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 3.5 g | |
| Cholesterol | 1 mg | |
| Sodium | 90 mg | |
| Total Carbohydrate | 8 g | |
| Dietary Fiber | 3 g | |
| Sugars | 5 g | |
| Protein | 3 g | |
Dietary Exchanges
1 fat, 2 vegetable
-
Servings:
6
Ingredients
-
5 cups zucchini -
2 medium cucumbers -
3 medium tomatoes -
1/4 small red onion -
1/4 cup black olives -
1/2 teaspoon oregano -
1/8 teaspoon black pepper -
2 1/2 tablespoon red wine vinegar -
2 tablespoon canola oil OR -
2 tablespoon safflower oil -
2 tablespoon feta cheese crumbles
Directions
Tip: Click on step to mark as complete.
-
Place a box grater into a large bowl and grate enough zucchini for 5 cups. -
Prepare the remaining vegetables: Peel the cucumbers and chop into bite-size pieces; add to the bowl. Chop the tomatoes into bite-size pieces, slice the red onion, and finely chop the olives. Add everything into the bowl. -
In a small bowl, add the dressing ingredients: dried oregano, black pepper, vinegar, and oil. Whisk together with a fork. Pour dressing onto the salad and use a spatula or tongs to toss to combine together. -
Serve and sprinkle feta cheese on top of each salad portion.
Tip: Serving size 1 2/3 cups
Cooking Tip: Any food that is naturally salty, like olives and feta cheese in this recipe, bring enough sodium to a dish than extra salt isn’t needed.
Keep it Healthy: A new delicious trend is substituting zucchini for noodles, called “zoodles.” For this salad, a grater is used to turn the zucchini into small pieces. If you enjoy this, consider investing in a spiralizer, which turns the zucchini into long noodles that can be used in place of pasta for recipes like spaghetti.
Tip: When using a small quantity of olives like 1/3 cup, it’s cheaper to first look at your grocery store’s salad bar or even olive bar versus buying an entire jar. Compare the prices of both and choose the cheaper option.