Zucchini Salad with Feta and Olives

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Mom was right when she told you to eat your fruits and veggies. If you didn’t listen to her, Lauren Popeck, RD, a registered dietician with Orlando Health, has ten good reasons why you should. Once you’re convinced—and we’re sure you will be—get a jumpstart with this simple salad that’s packed with raw zucchini and other ingredients that would make mom proud.

Serves 6 

2 ½ tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

½ tsp dried oregano

pinch of freshly ground black pepper

2 medium zucchini, spiralized, grated or julienned

2 medium cucumbers, peeled and chopped

3 plum tomatoes, chopped

¼ red onion, thinly sliced

¼ cup pitted black olives, finely chopped

2 tablespoons crumbled feta cheese

In a bowl large enough to fit all of the vegetables, whisk together vinegar, oil, oregano, and pepper.  Add vegetables and olives, and toss with tongs to combine with vinaigrette. Divide into six portions and top each portion with feta.

Nutrition Facts per serving:  90 Calories, 6g Fat, 0.5g Saturated fat, 1mg Cholesterol, 90mg Sodium, 8g Carbohydrate, 3g Fiber, 3g Protein

Pro tips: Foods that are naturally salty, like olives and feta cheese bring enough sodium to a dish, so extra salt isn’t needed.When a recipe calls for a small quantity of olives, grab the amount you need at your grocery store’s salad bar or olive bar. It’s cheaper than buying an entire jar, and you can experiment by mixing different varieties.

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