Zucchini is easily one of my favorite veggies, there’s so many ways to eat it! Grilled, fried, baked, raw…the options are endless. One of my quickest recipes for zucchini is Spiralized Zucchini Salad. The zucchini is prepared raw and ready to eat within minutes! It’s such a simple dish, you can serve it as a side or even make it the main dish and top with your protein of choice!
I’m obsessed with my oxo spiralizer, I’ve tried a few out and this one is by far the best! This recipe is fast but if you want to save even more time you can always prep the zucchini ahead and store in the refrigerator. I like to add chickpeas for extra protein and crunch. Freshly squeezed lemon juice and extra virgin olive make the simplest dressing. Salt, pepper, and garlic powder for seasoning. Manchego is the perfect cheese to top this salad off, it’s got a fruity, nutty flavor and a creamy yet firm texture! Toss everything together in a large bowl and serve cold immediately. If you have leftovers just strain the excess liquid out before storing in an airtight container.
Tip: If you don’t have a spiralizer you can use a potato peeler and shred the zucchini. It will look different but taste the same!
This cold spiralized Zucchini Salad is perfect for a side or main dish! Quick, light and refreshing!
Ingredients
- 3 zucchini (about 16-18oz), raw and spiralized
- 1 cup canned chickpeas
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon garlic pwoder
- 1/2 teaspoon salt
- Fresh ground black pepper to taste
- 1 ounce manchego cheese, grated
Instructions
- In a large bowl gently toss zucchini, chickpeas, lemon juice, olive oil and seasonings. Top with cheese and serve cold immediately
Nutrition: Yield: 6 servings Amount Per Serving: Calories: 102 Total Fat: 5g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 181mg, Total Carbohydrate: 12g, Fiber: 3g, Sugars: 4g, Protein: 5g
