Swapping pasta for zucchini “noodles” makes this Greek-inspired salad low-carb, keto, and paleo friendly. Make it a meal by adding some grilled chicken or shrimp.

Ingredients:

For the salad

• 2 medium zucchini, spiralized
• 1 can artichoke hearts, drained and quartered
• 1 cup cucumber, seeded and chopped
• 1 cup cherry tomatoes, halved
• ½ cup red onion, thinly sliced
• ½ cup Kalamata olives, pitted
• ½ cup feta cheese (omit for paleo)

For the dressing

• ¼ cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon red wine vinegar
• ½ teaspoon dried oregano
• 2 garlic cloves, minced
• ¼ teaspoon freshly ground black pepper

Directions:

1. Toss the zucchini noodles (store-bought or home spiralized) with the remaining vegetables in a large bowl.
2. Whisk together the olive oil, lemon juice, red wine vinegar, and herbs in a small bowl until well-combined.
3. Pour the dressing over the vegetables and toss well.
4. Sprinkle with the cheese, if desired, and serve immediately.