ZUCCHINI SALAD (SPIRALIZED)
Zucchini Salad is a fresh summer salads with lemon juice, olive oil, dill, feta cheese, and parsley.
Provided by Holly Nilsson
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Spiralize zucchini using the larger blade on a spiralizer. (see note if you do not have a spiralizer).
- Chop zucchini noodles a couple of times so they are manageable to eat and toss (about 3").
- Slice onion as thinly as possible and add to the zucchini.
- Add remaining ingredients and gently toss.
- Allow to sit for 15 minutes before serving.
Nutrition Facts : Calories 103 kcal, Carbohydrate 6 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
RECIPE: CHILLED ZUCCHINI NOODLE SALAD
A light and fresh recipe for zucchini noodle salad tossed in a spicy honey jalapeño lime vinaigrette and garnished with pistachios and cilantro.
Provided by Sheela Prakash
Categories Lunch Dinner Side dish Salad Pasta salad
Time 10m
Number Of Ingredients 11
Steps:
- Place all the ingredients in a blender and blend until smooth. Taste and season with more salt as needed.
- Place the zucchini noodles and cilantro in a large bowl. Pour over the dressing and toss to combine. Top with the pistachios and serve immediately.
Nutrition Facts : SaturatedFat 2.3 g, UnsaturatedFat 0.0 g, Carbohydrate 5.6 g, Sugar 3.6 g, ServingSize Serves 8, Protein 3.7 g, Fat 12.4 g, Calories 143 cal, Sodium 80.8 mg, Fiber 1.0 g, Cholesterol 0 mg
ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE
This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
- Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
- Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g
CHILLED ZUCCHINI SOUP WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
- Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
- Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
- Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
- Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.
Nutrition Facts : Calories 400, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 30 milligrams, Sodium 923 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 15 grams, Sugar 8 grams
ZUCCHINI NOODLE SALAD
Provided by Damaris Phillips
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette.
- In a large bowl, combine the tomatoes, zucchini, corn and carrots. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper.
- Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.
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