Salads are refreshing food and truly healthy. But what if one is on a low carb diet, dying to eat noodles along with their salad? It’s time for Strawberry and Zucchini Noodle Salad to the rescue.
This quirky salad, with low carbs from zucchini and goodness of anti-oxidants from walnuts, is topped off with a tangy, sweet and sour sauce made from strawberries. A perfect balance of all flavours and aroma that enhances with time – indicating that it’s best eaten cold.
When you follow Keto or a Paleo diet, you tend to become creative and look at food in terms of how healthy they are and how they can fill you up instead of calling them out as breakfast, lunch, salad or dessert ingredients. It’s when you start taking a break from the Mayonnaise or cream based dressings or regular lemon vinaigrette and begin looking for something else for a change. That’s when something as creative as this is a pleasant & welcoming surprise.
Apart from its freshness what strikes you when you eat the cold Strawberry and Zucchini Noodle Salad is how filling and sustaining it can be. Topping it up with Feta, crumbled paneer, or cheese shavings, along with handful of walnuts, makes this protein and fat-rich salad extremely delicious. The strawberry vinaigrette is not a very common dressing, but it makes a fine one and the left overs can be used as a dip for some other dish or finger food.
Having it as a complete meal on its own may be tough for someone, but you can pair it as a side with some chicken based dish. Or simply have it as a small snack. As for me, I just kept eating this in small intervals through the day!
Let me know how it turned out for you. I love to see your creations. Check out some of our other salad recipes for more creative dishes.
Strawberry and Zucchini Noodle Salad
- 2 medium Zucchini approx. 300g
- 4 Strawberries sliced
- 100 g Feta Cheese or 6 pieces Bocconcini
- 60 g Walnuts
For the Dressing
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 4 cloves Garlic minced
- 8 Strawberries fresh or frozen
- Salt and Pepper to taste
- Cut zucchini in to noodle like strips using a spiralizer or chopping it into Julienne stips with a knife.
- Mix all the salad ingredients together in a salad bowl, keep aside chilled.
- Combine all the dressing ingredients in a blender and blend till smooth consistency.
- When ready to serve, drizzle the half the sauce onto the salad and mix well.
Add the remaining if required or use it as a dip.