Zoodle Salad


  • 4-5 zucchini (about two pounds) - spiralized using a #spiralslicer or julienne peeler
  • 1-2 teaspoons sea salt
  • 1/2 can artichoke hearts quartered (not in marinade)
  • 1 cup grape tomatoes cut in half
  • 1/2 cup pitted calamata olives
  • 1/4 cup feta cheese (for level 1 and 2 only)
  • A few sprigs of dill
  • For dressing
  • 3 tablespoons avocado oil
  • 1 tablespoon white vinegar
  • Juice of one lemon
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill
  • 1/2 teaspoon sea salt


  1. Put zucchini noodles into a bowl and sprinkle with sea salt. Let it sit for about 10 minutes then drain out liquid from the bowl and blot noodles with a paper towel. Wait another 10 minutes and drain again

  2. Once excess moisture is removed, add tomatoes, olives and artichoke hearts to the zucchini noodles

  3. In another container, combine all dressing ingredients and mix well

  4. Toss with dressing just before serving

  5. Top with additional dill and feta cheese (if using)

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