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Candace Cameron Bure shares her favorite summer salad recipe featuring zucchini.
INGREDIENTS:
  • 2-4 cups of Spiralized Zucchini
  • 6-8 pieces asparagus, diagonally sliced into 1-inch pieces
  • ¼ cup sundried tomato, roughly chopped
  • ½ cup peas
  • 1 cup shredded carrots
  • 4 tbsp extra virgin olive oil
  • ¼ tsp garlic powder
  • ½ lemon
  • 3 tbsp chopped green onion
  • salt and pepper, to taste
  • *Optional: Sriracha or Marinara Sauce

Zesty Zoodle Salad - Home & Family

DIRECTIONS:

  1. Spiralize zucchini into thin noodles. You can do this yourself with a spiralizer or buy pre-made.
  2. Pat dry zoodles.
  3. Heat large pan on medium-high heat. Add 2 tbsps extra virgin olive oil.
  4. Add Zoodles and salt & pepper to taste. Cook until firm to the bite. About 5 minutes. Set aside.
  5. In a separate pan sauté chopped asparagus, sundried tomato, peas, and shredded carrots in 2 tbsps extra virgin olive oil for 4-5 minutes on medium-low heat.
  6. Add squeezed lemon, salt, ground pepper and garlic powder to skillet and toss.
  7. Once tender, about 5-6 minutes, set aside and let cool.
  8. In a large bowl, toss sautéed veggies with zoodles.
  9. Top with chopped green onion. Salt and pepper to taste.

*Optional: Top with Sriracha or marinara sauce

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