Mediterranean Zucchini 'Pasta' Salad
Salad Vegetable Salads Zucchini Salad
The perfect 'pasta' salad for summer!
Servings per recipe: 4
Calories per serving: 303
Preparation time: 50m
Total cooking time: 50m
Ingredients:
- 1 (10 ounce) can artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 3 zucchini, spiralized
- 2 lemons, juiced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped parsley
- 1 tablespoon white vinegar
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 lemon, zested
- 1/2 teaspoon ground black pepper
- 1/4 cup crumbled goat milk feta cheese, or to taste
Directions:
- 1 Combine artichoke hearts, tomatoes, olives, and zucchini in a large bowl.
- 2 Pour lemon juice, olive oil, parsley, vinegar, garlic, oregano, kosher salt, lemon zest, and pepper into a small bowl; stir to combine. Pour over the zucchini mixture. Top zucchini pasta with goat milk feta cheese and serve on a large platter.
Nutrion facts:
| Total Fat | 23.2g | 36% |
| Saturated Fat | 6.0g | |
| Cholesterol | 11mg | 4% |
| Sodium | 1275mg | 51% |
| Potassium | 452mg | 13% |
| Total Carbohydrates | 21.6g | 7% |
| Dietary Fiber | 7.3g | 29% |
| Protein | 8.2g | 16% |
| Sugars | 2g | |
| Vitamin A | 1108IU | |
| Vitamin C | 79mg | |
| Calcium | 117mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 34mg | |
| Folate | 41mcg |
