The Healthy Spiralizer Cookbook (21 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
WITH OREGANO-BASIL VINAIGRETTE
PREP TIME: 10 MINUTES
This refreshing salad brings the taste of the Mediterranean home with crunchy cucumbers, juicy tomatoes, and salty olives and feta cheese. Choose juicy cherry tomatoes that are at their peak, because their sweetness will enhance the salad. You can replace the kalamata olives with black olives, if you like.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER SERVING:
Calories: 351; Total Fat: 33g; Saturated Fat: 7g; Cholesterol: 17mg;
Total Carbs: 13g; Fiber: 3g; Protein: 5g
2 cucumbers, peeled, ends cut flat, and spiralized into spaghetti noodles
1 cup cherry tomatoes, halved
1 cup kalamata olives, pitted and halved
½ red onion, thinly sliced
½ cup crumbled feta
½ cup olive oil
Zest of ½ lemon, plus juice of 1 lemon
3 tablespoons red wine vinegar
2 garlic cloves, finely minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Pat the zucchini noodles dry with paper towels and put them in a large bowl. Add the cherry tomatoes, olives, red onion, and feta.
2. In a small bowl, whisk together the olive oil, lemon zest and juice, red wine vinegar, garlic, basil, oregano, salt, and pepper.
3. Toss the salad with the vinaigrette, or serve the vinaigrette on the side for drizzling.
WITH CREAMY LEMON-HERB DRESSING AND SLIVERED ALMONDS
PREP TIME: 10 MINUTES
Broccoli stems spiralize quite well, especially in an hourglass spiralizer. Chop off the large, thick stems to spiralize, and then trim away the heads of the broccoli and break them into small florets to toss with the salad.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS