“I love a good, fresh salad and this one has all the elements that make your taste buds go YUM and your body go THANKYOU! I often make this as a side if we’re having a beautiful grass-fed steak, but it goes equally well with a nice grilled piece of fish or perfectly on its own. And as an added bonus, it stores well so is great if you’re a meal-prepper!”

Zestly zoodle salad

Ingredients

  • 2 large zucchinis, spiralised (if you don’t have a spiraliser, just use a grater or vegetable peeler)
  • 1 Spanish onion, finely diced
  • 1 red capsicum, finely diced
  • 1 cup of kalamata olives, pitted and roughly chopped
  • 1/2 cup of feta, crumbled
  • 1/2 cup of fresh mint, roughly chopped
  • Olive oil and lemon juice to serve.

Method

  1. Mix onion, capsicum, olives, feta and mint together.
  2. Arrange zoodles on your serving tray and then scatter the above mixture evenly over the top.
  3. Finish with a drizzle of olive oil and lemon juice and then lightly toss before serving.

** If you are meal-prepping, hold off the dressing and it will keep for 3 -4 days

Naturopathically and nutritionally designed by Sydney Naturopath,

Rebecca Warren of Practical Naturopathy in Surry Hills in Sydney.