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    Home » Keto Recipes » Keto Side Dishes

    Published: Jul 11, 2018 ·Updated: Mar 28, 2020 by Sabra · 1 Comment

    Greek Zoodle Salad

    Jump to Recipe Rate this Recipe

    Enjoy this Greek Zoodle Salad in place of traditional pasta salads. It's light and fresh, all while packing a big flavor punch. Try it topped with my Greek meatballs for a real treat!

    a round, white bowl filled with a salad of zucchini noodles, red peppers, feta cheese, olives, red onion and dressing.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    I have to admit that I am not a huge fan of traditional, lettuce based salads. I love the freshness, but I am just not a huge leaf eater 🙂

    When I eat a salad, I want to feel like I am really eating something of substance. That's why I am OBSESSED with this cold zucchini noodle salad! Each bite has a great crunch, plus the flavors are AMAZING!

    When I'm using zucchini in a cold salad, I like to spiralize it in order to keep the bites manageable. I use a vegetti pro, which I really like. It's affordable at less than $20 and it is pretty easy to clean. I think most spiralizers are fine, but I've never had any luck with the handheld versions.

    This Greek Zoodle Salad is SO easy to toss together. It will keep for about two days in the fridge but if you want to extend that, you can just add the zoodles right before you are ready to eat so the rest of the ingredients hold up well.

    In a traditional Greek salad, you would see diced tomatoes and you can certainly add them in here. Tomatoes are the one food I just can't do, so I opted to leave them out.

    When you are selecting an oil for this dressing, keep in mind that the darker the olive oil, the more robust the flavor. I like to stick to a pretty middle of the road olive oil, and have even used avocado oil a time or two as well.

    I typically dress the salad and serve it just as I would a pasta salad, but you could leave the dressing on the side. I have a friend who makes this and just tops it with store bought Greek dressings to save on the prep work!

    The best thing about this recipe is that it is super forgiving. You can pretty much leave out any one or two ingredients (or sub them for something similar) and still have a great salad!

    If you make any changes, I would love to hear about it in the comments!


    Be sure to check out these other great recipes from This Mom's Menu:

    • Greek Meatballs
    • Mexican Street Corn Salad | Keto
    • Coleslaw 

    Did you make this recipe?

    Be sure to rate it below, tag @thismomsmenu and hashtag it #thismomsmenu on Instagram!

    📖 Recipe

    a round, white bowl filled with a salad of zucchini noodles, red peppers, feta cheese, olives, red onion and dressing.

    Greek Zoodle Salad

    Sabra - This Mom's Menu
    Enjoy this Greek Zoodle Salad in place of traditional pasta salads. It's light and fresh, all while packing a big flavor punch!
    5 from 4 reviewers
    Prevent your screen from going dark
    Servings 6 servings
    Prep Time 15 minutes mins

    Ingredients
      

    For the Salad:

    • 3 cups zucchini (about 2 medium zucchini) Spiralized
    • 1 red bell pepper seeded and sliced into bite sized chunks
    • ¼ cup Kalamata olives halved
    • ¼ cup red onion thinly sliced
    • 1 small cucumber diced
    • ½ cup feta cheese crumbled

    For the dressing:

    • ¼ cup Olive Oil
    • 1 tablespoon lemon juice (about ½ lemon juice worth)
    • 1 tbsp red wine vinegar
    • ½ teaspoon dried oregano (or 1 teaspoon fresh)
    • ½ teaspoon garlic powder
    • ½ teaspoon both salt and black pepper or to taste

    Instructions
     

    • Combine all the ingredients for the dressing in a small bowl and set aside. 
    • In a large bowl, combine all of the salad ingredients.  Gently stir to combine, then top with dressing, and combine again.
    • Serve topped with additional feta cheese if desired. 

    Notes

    Nutrition info per serving: (1 serving is approximately 1 cup) 158 calories, 14g fat, 5g carbs, 2g fiber, 2.8g protein
    3g net carbs! (net carbs = total carbs - fiber)
    This nutrition information is only an estimate. Actual values will vary based upon yield and specific ingredients used when preparing this recipe.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 158kcal
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu

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    1. Sarah says

      August 02, 2023 at 3:02 pm

      Excellent Recipe,, I added a bit of honey & fennel to the dressing and tomatoes. It was A++

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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