Zoodles are my new obsession. They’re easy to cook, delicious and the perfect low carb substitute to pasta. Now, I really love my pasta but zoodles have acted as the perfect stand-in for those days I’m looking to avoid carbs.
During my most recent Whole Foods run, I came across Cece’s Veggies. Having sprialized zoodles myself in the past, the process was not something I was looking forward to and decided to purchase the pre-made zoodles for time saving aspects.
After putting together my first dish with Cece’s, I realized that I’ve been spiralizing completely wrong all along! My ‘spirals’ were thin and didn’t hold flavor well. I’m determined to learn how to ‘properly’ spiralize zucchini; but for now, Cece’s has been a lifesaver!
Now that zoodles have become a household staple (thanks to Cece’s) I’ve put a few recipes together, including this DELISH Greek Zoodle dish.
Prep + cook time: 20 minutes
Ingredients:
Dressing:
+ ½ cup olive oil
+ 1 tbsp. organic lemon juice
+ 2 tbsp. red wine vinegar
+ 1 tsp. Dijon mustard
+ 1 tsp. dried oregano
+ Salt & pepper to taste
Salad:
+ 1 package of Cece’s Zoodles
+ 1 ½ cups organic baby spinach
+ ½ red onion (thinly sliced)
+ ¼ cup pitted Kalamata olives
+ I cup of organic cherry tomatoes
Sprinkle of dairy free feta cheese (or dairy)
What to do:
+ Mix together all ingredients for dressing.
+ Place zucchini at bottom of bowl and add in the rest of salad ingredients. Pour over the dressing and enjoy!