Zoodle Salad

Print Recipe
CategoryAppetizers & Sides, Salads, Vegetarian
Servings (adjust as needed)2

Ingredients

  • 3 cups zucchini, spiralized "zoodles"
  • 1 cup cherry tomatoes, halved

Dressing

  • 1/2 cup greek yogurt
  • 1 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 10 drops SweetLeaf SteviaClear
  • 1 Tbsp fresh dill, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 tsp Celtic sea salt
  • 1/2 tsp black pepper

Instructions

  • Mix together all dressing ingredients and refrigerate overnight. (For a thinner dressing, add water a tablespoon at a time until you reach desired consistency.)
  • Pour dressing over zoodles and tomatoes and toss to coat.
  • Serve immediately.

Notes

1 serving = 2 cups vegetable
Try replacing 1 cup of zoodles with your choice of vegetables: broccoli or cauliflower florets, sliced radishes or diced bell pepper.
Phase II Variation:
  • Add sliced olives, 1 Tbsp olive oil, and 1/4 cup feta cheese