ZUC­CHINI NOO­DLE SALAD

with Smoky Chipo­tle Dress­ing

Clean Eating - - RECIPES -

SERVES 4. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 30 MIN­UTES.

This vi­brant salad uses zuc­chini thinly shaved into rib­bons us­ing a vegetable peeler, but if you have a spi­ral slicer, you can use that in­stead. Chipo­tle chile pep­pers add a smoky heat to the yo­gurt-based dress­ing, and crunchy pump­kin seeds and creamy feta top it off for a med­ley of fla­vors and tex­tures.

2 tbsp minced red onion

2 tbsp fresh lime juice

4 zuc­chini

4 roma toma­toes, seeded and diced

4 small radishes, halved, thinly sliced

2 ears corn, ker­nels cut off cobs

¼ cup ex­tra-vir­gin olive oil

1∕3 cup plain full-fat Greek yo­gurt

1 canned chipo­tle chile pep­per in adobo, seeded and minced + 1 tbsp adobo sauce from can

1 tsp ap­ple cider vine­gar

½ tsp raw honey

1∕8 tsp each sea salt and ground black pep­per

2 av­o­ca­dos, peeled, pit­ted and cubed

½ cup full-fat feta cheese

1∕3 cup dry roasted, salted pump­kin seeds

1. In a small bowl, com­bine onion and lime juice; set aside. Us­ing a vegetable peeler, shave zuc­chini into rib­bons, dis­card­ing ends that are all peel and seeded cen­ters; di­vide among 4 shal­low bowls. Scat­ter toma­toes, radishes and corn over zuc­chini noo­dles. Drain onions, re­serv­ing lime juice, and scat­ter onions over each bowl. Driz­zle each with 1 tbsp oil.

2. Pre­pare dress­ing: To a small bowl, add yo­gurt, chipo­tle and adobo sauce, vine­gar, honey, re­served lime juice, salt and pep­per; whisk un­til well com­bined.

3. Di­vide av­o­cado among bowls. Driz­zle bowls with de­sired amount of dress­ing. Top with feta and seeds.

PER SERV­ING (¼ of recipe): Calo­ries: 514, To­tal Fat: 40 g, Sat. Fat: 9 g, Mo­noun­sat­u­rated Fat: 24 g, Polyun­sat­u­rated Fat: 6 g, Carbs: 32 g, Fiber: 12 g, Sug­ars: 13 g, Pro­tein: 14 g, Sodium: 359 mg, Choles­terol: 19 mg

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