Zoodle Salad

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


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


  • 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


  • 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.


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