Spiralizer Greek Zoodle Salad

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Spiralizer Greek Zoodle Salad
Spiralizer Greek Zoodle Salad

Directions

Mealthy Tip

Try green olives instead of Kalamata olives.

Nutrition Facts

Per Serving: 155 calories; 10g fat; 11.9g carbohydrates; 5g protein; 11mg cholesterol; 585mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 155 Calories from Fat 94
% Daily Value*
Total Fat 10g 16%
Saturated Fat 3g 15%
Trans Fat 0.0g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 5.9g
Cholesterol 11mg 4%
Sodium 585mg 24%
Total Carbohydrate 11.9g 4%
Dietary Fiber 3g 14%
Sugars 4.1g
Protein 5g
Vitamin A 22% Vitamin C 34%
Calcium 8% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

I made this salad in under 20 minutes and brought it to my office party. Everyone thought I ordered it from a Greek restaurant! It was so good, I even scored some points with the boss! I almost didn't add the pepperoncini, but I'm glad I did, as it really gave it that extra wow factor flavor!

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Jessica Scott says:

One of my favorite salads! So good! I served it in a large ceramic salad bowl and my guests ate it up!

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Greg Jones says:

I skipped salting the zucchini before hand, I didn't think it was absolutely necessary. The recipe turned out great! What I loved most is the Greek dressing. It still felt like a real pasta salad dish, and the Mediterranean flavors were authentic. I also really loved the pepperoncini and feta cheese. All around great recipe and perfect for lunch. Very flavorful.

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Santana Williams says:

Great salad. I've made it twice, once with zoodles and the second time with actual pasta (tri-color to be exact). I had to use extra olive oil and red wine vinegar when using noodles because it was a little dry. The zucchini noodles naturally hold water so they the amount of vinegar and oil this recipe calls for was perfect.

Image of Monica Allen

Monica Allen says:

This is the first recipe I made using my new spiralizer. I doubled the recipe and used 1 zucchini and 1 cucumber. The spiralizer was a gift from my mom, I get so much use out of it!