This gluten and grain free recipe is perfect for the summer. Enjoy!
Ingredients:
Salad
2 zucchini, trimmed
1/2 small red onion, sliced
1 14-oz BPA-free can quartered artichoke hearts, drained
1 14.5-oz BPA-free can unsalted diced tomatoes, drained
1 cup BPA-free canned chickpeas, drained and rinsed
1/2 cup halved and pitted Kalamata olives
1/2 cup crumbled full-fat feta cheese
Dressing
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano flakes
1 tsp Dijon mustard
1/2 tsp each dried parsley, garlic powder and sea salt
1/4 tsp ground black pepper
Preparation:
1. Prepare dressing: In a medium bowl, whisk together all dressing ingredients.
2. Secure zucchini in a spiralizer and turn crank to create noodles, about the thickness of linguine. Pat dry with a clean towel; trim noodles to desired length.
3. To a large bowl, add zucchini noodles, onion, artichokes, tomatoes, chickpeas, olives and feta. Pour dressing over top and toss well to combine.
Nutrition Information:
Serving Size: 1/6 of recipe
Calories: 210
Carbohydrate Content: 16 g
Cholesterol Content: 11 mg
Fat Content: 14 g
Fiber Content: 3 g
Protein Content: 6 g
Saturated Fat Content: 3.5 g
Sodium Content: 733 mg
Sugar Content: 5 g
Monounsaturated Fat Content: 9 g
Polyunsaturated Fat Content: 1 g
Estelle L. Benoit, RD, LDN
CleanEatingMag.com
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