ZUCCHINI NOODLE SALAD
with Smoky Chipotle Dressing
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 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