May 04, 2015

Crab-Feta Zoodle Salad

1 medium zucchini, spiralized*
1 pint cherry tomatos, halved
4 oz crumbled feta
1- 1/2 cups blue crab**
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons minced fresh dill
sea salt
freshly ground pepper

Toss all ingredients together until evenly distributed. Cover and refrigerate 20-40 minutes prior to serving.

*I used this handheld tool I bought very cheaply on Amazon.

**I used leftovers from steamed crabs

My thoughts:
I'm a little late to the zoodle game (zucchini "noodles") but I needed to make some for a project I am working on that requires some healthy subsitutions so I broke down and bought a simple spiralizer. I was impressed with how quick and easy (and LONG) the zoodles were. They are so thin, they don't need to be cooked, making this the perfect make-ahead, no-cooking warm weather dish. I served it as a side dish but it would also serve as meal. Just make sure you let it sit a bit to let the zoodles absorb some of the dressing for the best flavor. I think this would make a great, unusual dish to bring to a picnic or potluck in the warmer months. Tomatoes aren't in season yet so I used cherry and grape tomatoes from NatureSweet which I think are your best choice this time of year. If it is tomato season, feel free to used diced fresh whole tomatoes.

 photo coconut-sig_zpsb2fb208a.jpg

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