Italian Zoodle Salad

Servings: 1

Sun-dried tomatoes, like many foods throughout history, were originally created as a way to preserve fresh produce and delay its decomposing. Tomatoes were originally salted for preservation; however, Italians began sun-drying tomatoes on ceramic rooftops around the 1900s. Today, these tomatoes add a tangy-tart flavor to meals like this zoodle salad.

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
¼ cup of water
½ cup sun-dried tomatoes
3 tablespoons sliced olives
1 tablespoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black ground pepper
4 cups cooked zucchini noodles or julienned zucchini
½ cup sliced cooked chicken, warmed

INSTRUCTIONS

1. Whisk together the olive oil, lemon juice, water, sun-dried tomatoes, olives, Italian seasoning, salt, and pepper in a small saucepan.
2. Set the pan over medium-high heat and cook for 10 minutes. When it starts to boil, remove from the heat and transfer to a serving bowl.
3. Add the zucchini noodles and chicken on top. Serve and enjoy!

NUTRITION • per one serving •

Calories 329
Total Fat 4.5 g 6%
Saturated Fat 4.4 g 22%
Polyunsaturated Fat 0.5 g —
Monounsaturated Fat 0.3 g —
Trans Fat — 
Cholesterol 64.9 mg 22%
Sodium 719.7 mg 31%
Total Carbohydrates 16 g 6%
Dietary Fiber 4.5 g 14%
Total Sugars 12 g —
Protein 24 g 48%
Vitamin A 435 mcg 50%
Vitamin C 54.3 mcg 60%
Vitamin D — 
Potassium 1026.7 mg 20%
Calcium 178.2 mg 18%
Iron 2.4 mg 15%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here