Cucumber & Zucchini Noodle Citrus Salad With Arugula
Created by Kchurchill5 on March 1, 2016
- Servings: 3-6
- Prep Time: 10-15m
- Cook Time: 0m
- Recipe #23009
Ingredients
- 1 zucchini (medium to large)
- 6 to 7 ounces cucumber (1/2 to 3/4 seedless English cucumber)
- 1 bag (6 to 7 ounces) arugula (1 bunch)
- 5 ounces cherry tomatoes (1 cup approximately or 1/2 pt, you want 1 cup before cutting them in half)
- 1 medium red onion, cut in quarters and thin sliced
- 4 ounces kalamata olives (cut in half, you can substitute with black olives)
- 1 can (8 ounce) mandarin oranges (drained)
- 1/4 fresh parsley, chopped
- FOR DRESSING
- 1 avocado (Haas avocado, diced)
- 2 to 3 tablespoons fresh orange juice (to taste)
- 1 garlic clove, minced
- 2 ounces yogurt (1/4 cup Greek plain)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons cilantro, chopped
- 2 tablespoons fresh mint, chopped
- Kosher salt, to taste
- Pepper, to taste
How to Make
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Step 1: Dressing ... I like to use the food processor for this; but, you could also use a blender. You want a creamy smooth consistency. Add all the ingredients, starting with 2 tablespoons orange juice, a pinch of salt and pepper; then, puree until smooth. If you want the dressing a bit thinner; add the rest of the orange juice. I like a bit thinner dressing for this particular salad; so, I use 2 1/2 tablespoons. Make sure to season again if needed; then, tightly cover, and refrigerate until ready to use.
How to Make
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Step 2: Zucchini and Cucumber ... 'Zoodles and Coodles' - Now, this really meant to be made using a "Spiralizer," the vegetable noodle maker. You could always use a mandolin - thin slice and then cut in thin noodles; but, the spiralizer makes it so easy; and, really what makes it special. One important note: after you make the cucumber noodles; lay them out on a couple of paper towels to absorb any extra liquid/moisture. Then, transfer all the noodles to a salad bowl.
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Step 3: Salad ... Add the onion, tomatoes, olives, oranges, and parsley to the noodles and toss to combine. Add the dressing, a little at a time; and, toss until all the ingredients are well coated. Finish by adding the arugula. Now, I like my salads lightly dressed; so, you may have some extra dressing. But, dress the salad how you like. Any leftover dressing will last a couple of days in the refrigerator. It's also great on other greens; even on a turkey burger or sandwich too. And, great tossed with pasta for a cold salad as well.
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Step 4: Serve and ENJOY! ... A perfect main salad or side dish. Or, as mentioned; add some citrus grilled shrimp or chicken for a delicious main dish. A nice whole wheat roll and bowl of fresh fruit, would be perfect to finish it off.