Sundried Tomato Mediterranean Zucchini Noodle Salad

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 large or 1.29kg

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  1 cup hearts or 168g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Feta cheese

  ½ cup, crumbled or 75g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sun-dried tomatoes

  ¼ cup or 14g

• Balsamic vinegar

  2 tbsp or 32g

• Water

  Plain, clean water

  2 tbsp or 30g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. In a large bowl, combine spiralized zucchini, olives, artichoke hearts, tomatoes, and feta. Season with salt and pepper to taste
2. Make the dressing: Place sundried tomatoes, vinegar, water, and garlic in food processor. With food processor running, drizzle olive oil through top, pulsing dressing until completely smooth. Season dressing with salt and pepper to taste.
3. When ready to serve, toss sundried tomato dressing with zucchini noodle mixture. Enjoy!

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