Simple Vegetable Salad
Make this simple vegetable salad with spiralized zucchini, a low-carb, gluten-free dish. Colorful, textured, and perfect as a side or main.
Servings 2 portions
Ingredients
- 1 medium white zucchini about 200g, spiralized
- ½ yellow bell pepper cut into thin strips
- ½ red bell pepper cut into thin strips
- ½ green bell pepper cut into thin strips
- ½ small red onion thinly sliced
- 1 medium carrot sliced into thin rounds
- 1 cup 100g broccoli florets
- ¼ cup 50g cottage cheese (or substitute with crumbled feta or vegan cheese)
- Lemon Vinaigrette
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon about 2 tbsp
- Pinch of sea salt
- ½ tsp freshly ground mixed pepper black, white, pink, or your favorite blend
- 5-6 fresh mint leaves finely chopped, optional
Instructions
- Prepare the Zucchini: Use a spiralizer to create long, noodle-like strands from the white zucchini. If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons. Place in a large bowl and set aside as the raw base of the salad.
- Sauté the Peppers: Heat 1 tsp olive oil in a skillet over medium heat. Add the yellow, red, and green bell pepper strips, sautéing for 3-4 minutes until slightly softened but still crisp. Remove from the pan and set aside to cool.
- Poach the Red Onion: In the same skillet, add another 1 tsp olive oil if needed. Add the thinly sliced red onion and cook over low heat for 5-6 minutes, stirring occasionally, until soft and slightly caramelized. Set aside to cool.
- Steam the Broccoli and Carrots: Place the broccoli florets and carrot slices in a steamer basket over boiling water. Steam for 4-5 minutes until tender but still crunchy (al dente). Remove and let cool slightly.
- Assemble the Salad: On a large platter or in individual bowls, layer the spiralized zucchini as the base. Arrange the sautéed peppers, poached red onion, steamed broccoli, and carrots on top. Sprinkle with the cottage cheese for a creamy, fresh touch.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, sea salt, freshly ground mixed pepper, and chopped mint leaves (if using). Drizzle the vinaigrette over the salad, ensuring all the vegetables are lightly coated.
- Serve: Serve immediately as a standalone dish, a shared platter, or a side to your favorite protein, such as baked salmon, sea bream, beef, pork, or poultry. Enjoy the vibrant colors and varied textures with every bite.
Notes
- Use different vegetables and play with textures to make your salad special.
- The base recipe is already low-carb at ~6g per serving; avoid high-carb add-ins like potatoes or corn to maintain this.
- Don’t overcook the vegetables, keep them al dente to preserve their crunch and vibrant colors.
- Swap the lemon vinaigrette for other healthy dressings like a yogurt sauce.
- Replace granulated fresh cheese with crumbled feta, goat cheese, or a vegan cheese alternative for a dairy-free option.
- Store leftovers in an airtight container in the fridge for up to 1 day. The zucchini may release water over time, so it’s best enjoyed fresh.
- Pair with a glass of sparkling water with a lemon wedge for a refreshing, light meal.
- Swap peppers, broccoli, or carrots for other low-carb veggies like asparagus, green beans, or cauliflower, ensuring varied textures.