Sun-Dried Tomatoes and Goats Cheese Spiralized Zucchini Salad
You guys, I’ve been eating this salad on repeat for WEEKS now – and I’m not even tired of it! It has been my go-to lunch as I was finishing all my projects for school and studying for my finals. In times like these, you can’t spend too much time cooking and one cannot survive on sushi takeaways only.
Actually, I definitely could but I’ve heard incorporating veggies in your diet is good for you so I tried to alternate between the two haha. Sushi + this salad for ever? This could work for me! Ok, no I’m kidding. I want all the food in the world.
But seriously guys, this salad!! It’s like fast-food turned healthy – but still delicious. You’ll need 15 minutes tops and bam, already in your mouth. And if you’re like most people and are not at home for lunch, you can definitely prepare this the night before or in the morning, pack it and enjoy it at work. Spiralized lunch is the new cool, I’m telling you.
Also, much to my surprise, this salad is hubby-approved! I was pretty sure Solal would find this too “green” to his taste – I mean, it is mostly raw zucchini after all – but he loved it. So YAY, spiralizing is good for your other-half too!
Enjoy and let me know in the comments below how you liked it! 🙂
Cal: 281 - Protein: 12.9g - Fat: 21.8g - Carbs: 12.6g - Fiber: 4g - Sugar: 8.2g
WW Old Points: 7 pts - Points+: 8 pts
- 1 1/2 tbsp raw pumpkin seeds - see notes (do not omit, it's important in this recipe!)
- 1 medium zucchini (peeled or not, to taste)
- 4 sun-dried tomatoes, drained, roughly chopped
- 2 tbsp soft goats cheese, crumbled (I used a pepper variety)
- 1 handful of fresh basil leaves, roughly chopped if large
- 2 tsp extra virgin olive oil
- 1 tsp fresh lemon juice
- freshly cracked black pepper, to taste
- sea salt, to taste
- Heat a small skillet over medium heat and scatter the pumpkin seeds in a single layer. Toast, stirring from time to time. They should be ready in about 3 minutes, but this will depend on your stove so keep an eye on them to make sure they don't burn. Set aside to cool.
- Using a spiralizer (I use this one), make zucchini noodles and arrange in a plate.
- Top with sun-dried tomatoes, goats cheese, basil and roasted pumpkin seeds. Drizzle with olive oil and lemon juice. Season with pepper (I didn't add salt but try and taste to see if it's salted enough for you) and serve.
About the pumpkin seeds: for this recipe, I'm using roasted pumpkin seeds. I prefer to roast them myself to avoid the oil that usually comes with the store-bought roasted pumpkin seeds but if you're short on time, it's still a great option.
To serve more than one, simply double or triple this ingredients