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Dinner

Zucchini Noodle Salad with Smoky Chipotle Dressing

This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.

Servings
4
Prep Time
30 min
Duration
30 min

Ingredients

  • 2 tbsp minced red onion

    2 tbsp fresh lime juice

    4 zucchini

    4 roma tomatoes, seeded and diced

    4 small radishes, halved, thinly sliced

    2 ears corn, kernels cut off cobs

    ¼ cup extra-virgin olive oil

    ⅓ cup plain full-fat Greek yogurt

    1 canned chipotle chile pepper in adobo, seeded and minced + 1 tbsp adobo sauce from can

    1 tsp apple cider vinegar

    ½ tsp raw honey

    ⅛ tsp each sea salt and ground black pepper

    2 avocados, peeled, pitted and cubed

    ½ cup full-fat feta cheese

    ⅓ cup dry roasted, salted pumpkin seeds

Preparation

1. In a small bowl, combine onion and lime juice; set aside. Using a vegetable peeler, shave zucchini into ribbons, discarding ends that are all peel and seeded centers; divide among 4 shallow bowls. Scatter tomatoes, radishes and corn over zucchini noodles. Drain onions, reserving lime juice, and scatter onions over each bowl. Drizzle each with 1 tbsp oil.

2. Prepare dressing: To a small bowl, add yogurt, chipotle and adobo sauce, vinegar, honey, reserved lime juice, salt and pepper; whisk until well combined.

3. Divide avocado among bowls. Drizzle bowls with desired amount of dressing. Top with feta and seeds.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 514
  • Carbohydrate Content 32 g
  • Cholesterol Content 19 mg
  • Fat Content 40 g
  • Fiber Content 12 g
  • Protein Content 14 g
  • Saturated Fat Content 9 g
  • Sodium Content 359 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 24 g
  • Polyunsaturated Fat Content 6 g