The Two Best Zucchini Noodle Salad Recipes
Zucchini Noodle Salad (aka Zoodles) make a great low-carb, low-calorie, nutrient dense, alternative to traditional pasta salads. In this episode I am making a Creamy Peanut Zucchini Noodle Salad and a Mediterranean Zucchini Noodle Salad. Which one will you try first?
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COLD PEANUT ZUCCHINI NOODLE SALAD
2 medium sized zucchini
1/4 cup creamy natural peanut butter
2 tablespoons rice wine vinegar
2 tablespoons low sodium tamari or soy sauce
2 tablespoons warm water
1 tablespoon toasted sesame oil
1 tablespoon crushed garlic
1 teaspoon grated ginger
1/4 teaspoon kosher salt
1/4 cup roasted peanuts
1/4 cup chopped scallions
2 tablespoons chopped cilantro
Use your favorite zoodle maker to create your noodles. Place zoodles in a large bowl ad set aside.
In a spouted glass cup (or mason jar), combine rice wine vinegar, tamari, water, posted sesame oil, crushed garlic, ginger and salt. Whisk until everything is well combined.
Drizzle the dressing over the zoodles and gently toss together until all of the zoodles have a nice light coating of the dressing.
Top with scallions, peanuts, and cilantro. Serve and enjoy!
Makes 4 servings.
Nutrients per serving: Calories: 200; Total Fat: 15.1g; Saturated Fat: 2g; Cholesterol: 0mg; Carbohydrate: 10.4g; Fiber: 2.5g; Sugars: 3.8g; Protein: 8.6g
MEDITERRANEAN ZUCCHINI NOODLE SALAD
2 medium zucchinis
1 small red onion, peeled
1 14.5oz can quartered artichoke hearts, drained
1/2 cup pitted Kalamata olives, halved
1 cup chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1 cup baby tomatoes, halved
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
2 cloves crushed garlic
1 teaspoon dijon mustard
salt and pepper to taste
Place all the ingredients for the dressing a glass spouted cup (or mason jar) and whisk together.
Slice the zucchini halfway through lengthwise, being careful not to pierce through the center. spiralize the zucchinis (if using the Inspiralizer, use blade C) and add to a large bowl.
Spiralize half of the red onion (if using the Inspiralizer, use blade A) and save the other half of the onion for another use. Add the spiraled onions into the bowl with the zucchini.
Add artichokes, olives, chickpeas, baby tomatoes and feta cheese into the bowl.
Drizzle the salad dressing over the veggies and gently stir everything together. Serve and enjoy.
Serves 4-6
Nutrients per 1/4th of recipe: Calories: 326; Total Fat: 21.4g; Saturated Fat: 4.9g; Cholesterol: 16mg; Carbohydrate: 28.4g; Fiber: 7.3g; Sugars: 7.3g; Protein: 9.2g
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Antipasta Salad
This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It’s easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, red onions, provolone, and mozzarella all tossed in a zesty homemade Italian dressing that will have you swooning! It’s also wonderfully customizable, so you can add or swap in any of your favorite antipasto ingredients that you have on hand. This antipasto salad is quick to make with just a little chopping and a few shakes to combine the dressing. Best of all, it can be made ahead of time for the perfect stress-free win!
ABSOLUTELY AMAZING FROZEN ARTICHOKE HEARTS WITH TANGY LEMON & HERBS
Versatile frozen artichokes are sautéed with garlic, thyme and lemon for a refreshing light and tasty salad that is ideal for lunch or as part of a summer buffet.
#artichokes #frozenartichokehearts #artichokesalad #lowcarb #keto #healthy #nutrition #herbs #lemon #vegan #vegetarian #paleo #healthysalads #saladswithanastasia
Cooking with Jess - Pasta Salad and Brussel Sprouts - Las Vegas Vlogger
Had to go to a party so I made a pasta salad and Brussel sprouts. Why not, right? Easy recipe, just sharing for fun :)
Canned Artichoke Heart Recipe -- Artichoke and Caper Pasta
Here's a tasty use for canned artichoke hearts. I usually use artichoke heart as part of a salad, but paired with capers, it makes a great pasta dish--and using quick-cook Chinese flat noodles, this dish can be ready in about 10 minutes, including prep time. Print the complete recipe at this link:
Give this artichoke caper pasta a try and let me know what you think, and for more recipe ideas check out the playlists:
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Artichoke-Caper Pasta Recipe
ingredients:
14 oz can quartered ARTICHOKE HEARTS
¼ cup BUTTER
¼ cup OLIVE OIL
1 lg ONION (chopped)
5 cloves GARLIC (finely chopped)
2-3 Tbsp CAPERS
8 oz PASTA
2-3 Tbsp LEMON JUICE (optional)
SALT and PEPPER to taste
In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften. Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I'll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet. Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it's easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet. Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme--or just add a few more capers. Serve with Parmesan cheese if desired. It's a quick, easy recipe and a great use of canned artichoke hearts. Enjoy!
Baked Artichoke Hearts | Thanksgiving Recipes | Martha Stewart
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Lucinda Scala Quinn shows Martha Stewart how to make an easy, crowd-pleasing Thanksgiving recipe for baked artichoke hearts.
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Baked Artichoke Hearts⎢Martha Stewart