Fresh Low-Carb Zucchini Noodle Greek Salad for Summer Joy

This Fresh Low-Carb Zucchini Noodle Greek Salad combines vibrant flavors, healthy ingredients, and refreshing zoodles, making it perfect for summer meals.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Lunch

Cuisine: Mediterranean

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium Zucchini spiralized
1 cup Feta Cheese crumbled; can use dairy-free
1 cup Olives Kalamata or green
1 cup Cherry Tomatoes halved

For the Dressing

1 tbl Lemon Juice fresh
2 tbl Olive Oil or avocado oil
1 tsp Dried Oregano or fresh
to taste Salt
to taste Pepper

Equipment

Spiralizer
mixing bowl

Method

Preparation Steps

Spiralize the zucchini into noodle-like strands and squeeze excess moisture using a kitchen towel.
In a medium bowl, whisk together lemon juice, olive oil, oregano, salt, and pepper.
In a large mixing bowl, combine zucchini noodles, feta, cherry tomatoes, and olives. Toss gently.
Pour dressing over the salad and toss gently to coat.
Let the salad rest for about 5 minutes before serving.
Serve chilled or at room temperature, garnished with extra feta and olives as desired.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 6gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Dress the salad just before serving for the best texture. Store leftovers separately to maintain crispness.

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