Cold Italian Zoodle Pasta Salad Food

LOW CARB KETO ZOODLE SALAD

Low Carb Keto Zoodle Salad image

Summer Zoodle Salad is the best healthy recipe using raw spiralized zucchini, homemade low carb dressing, cheese, Italian meats, and veggies. Low carb pasta salad has never tasted so good!

Provided by Stephanie Parlegreco

Categories Salads

Time 15m

Number Of Ingredients 11

Ingredients

10 cups spiralized zucchini noodles
4 oz cubed provolone cheese
3 oz sliced pepperoni
3 oz sliced salami
1 cup sliced black olives
1 cup chopped tomatoes
1 cup chopped artichoke hearts
2 tbsp olive oil
1 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp Italian seasoning

Steps:

Place the spiralizer on the counter and turn the clamp so the spiralizer clamps to the counter and doesn't move. Choose the spaghetti blade and insert it.
Rinse the zucchini and dry it. Cut the 2 ends off the zucchini and place the zucchini in the spiralizer and start turning the handle. Keep spinning the handle until you reach the end of the zucchini. Place the zoodles in a large bowl.
Chop the meats, provolone cheese, and all the veggies into bite-sized pieces.
Add the meats, cheese, and veggies to the bowl of zucchini noodles.
In a small bowl combine the olive oil, lemon juice, apple cider vinegar, and Italian seasoning. Use a small whisk or spoon and mix together.
Pour the dressing over the salad and toss. Serve immediately.

Nutrition Facts : ServingSize 1 Cup, Calories 164 calories, Sugar 3.3 g, Sodium 449.1 mg, Fat 12.7 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 6.5 g, Fiber 2.2 g, Protein 7.2 g, Cholesterol 19 mg

ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE

Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

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

Ingredients

¼ cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried basil
1 pinch salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
3 medium zucchini, ends trimmed
¼ cup chopped cilantro leaves and stems
¼ cup toasted pine nuts

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