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Mediterranean Zucchini Noodles Salad

Zucchini noodles, cucumber, tomatoes, feta, and a spicy yogurt dressing — this easy low-carb, gluten-free salad is super easy to make. It takes no time at all — about 15 minutes — and holds up exceptionally well in the fridge. This zucchini noodle salad is perfect for taking to work or making ahead for dinner.

Ingredients :
  • fresh ground black pepper
  • Salt
  • 1/2 tsp. honey
  • 1/2 tsp. Sriracha hot sauce, or more to taste
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tbsp. crumbed feta cheese
  • 1 medium garlic clove, finely minced
  • 1/4 cup Greek yogurt
  • 15 olives, pitted and halved
  • 2 1/2 oz. feta cheese, cubed
  • 1/4 medium red onion, sliced thinly into half moons
  • 2 medium tomatoes, cut into small wedges
  • 1/2 medium hothouse cucumber, sliced into half moons
  • 2 medium zucchini, spiralized or cut into noodles
Directions :
  1. Add zucchini noodles, cucumber, tomato, red onion, cubed feta cheese, and olives to a large bowl then toss with two-thirds of the Greek Yogurt Dressing.
  2. Add more dressing if needed. Enjoy the salad straight away or keep refrigerated up to one day. The noodles will soften slightly over time, but will still have crunch.
  3. If making ahead more than a day, keep the salad and dressing separate and toss the day of.
  4. Stir yogurt, garlic, feta cheese, lemon zest, lemon juice, olive oil, Sriracha, and the honey together. Taste for seasoning and adjust with salt, pepper, and/or Sriracha as needed.