Yellow squash and zucchini are abundant at all of our local farms and markets. I love to make them into noodles or “zoodles” with my spiralizer.
If you don’t have a spiralizer, simply peel them lengthwise with a vegetable peeler into a thicker, flat noodle shape. Although you may not be interested in eating a raw slice of zucchini, when you spiralize or cut it into smaller pieces, it is so delicious. This is an easy side dish or can be served on top of salad greens. If you are not familiar with using sea vegetables, try adding in kelp or dulse granules. You can find these in small shaker bottles in the spice/herb section of your health food store. Kelp is a great source of Iodine with calcium, magnesium and iron. Add in some protein; cooked chickpeas, sliced grilled chicken or crispy tempeh slices on top for an entree salad. You’re gonna love it!
Summer squash noodle salad
Ingredients
- 3 each zucchini or summer squash medium sized
- 1/4 cup red onion, minced substitute for scallions
- 1/3 cup black cured olives, chopped
- 1/4 cup olive oil
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons lemon juice
- handful fresh herbs I used basil, tarragon and parsley, chopped
- 1 teaspoon pink salt
- 1 tablespoon kelp granules
- 2 ounces pea sprouts or other sprouts
Instructions
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Spiralize summer squash and place in a bowl. Add onion, olives, olive oil, lemon juice, rice vinegar, herbs, salt and kelp serve as is or on a bed of mixed salad greens, garnish with peas sprouts