This healthy Spiralized Greek Cucumber Salad is filled with heart-healthy Mediterranean ingredients and flavours. Serve with a side of grilled chicken for a light and refreshing meal. This might just become your new favourite salad! Gluten-free and vegetarian.
So guess what happened this past week……
I’ll give you three tries….
Okk, you’re never gonna guess, so I’m going to tell you my big news.
I got a spiralizer.
Yeah. Huge, right?
I have been telling EVERYONE about this amazing kitchen device.
It’s the coolest thing ever!
I was so excited about it that I decided to take it to work and integrate it into one of my cooking demonstrations.
The theme this month is on promoting local produce so I knew it would be the perfect opportunity to whip out my spiralizer and use some local veggies to make a mind-blowing salad.
More about this mind-blowing salad in a minute.
So my cooking demo kinda went like this.
Old lady: “Hello dear, what are we making today?” (It was seniors day at the store)
Me: “Well today we’re using the spiralizer to…..”
Old lady: “The spiral what??”
Me: “Spir-a-liz-er. Have you ever heard of a spiralizer before?”
Old lady: Blank stare.
And this is when I went into my little speech about how it’s the coolest device ever created and gave a little demonstration on how it worked.
Customers and colleagues were awe struck at how this device could transform dull and lifeless vegetables into these gorgeous spaghetti like strands.
Like seriously elegant.
Quite frankly, I’m still trying to get over how magical this thing is.
It has this way of transforming vegetable haters into borderline vegetable lovers.
As a dietitian, this is HUGE.
Not many devices have that kind of power over people.
So about this mind-blowing salad…
I decided to incorporate cucumbers and cherry tomatoes to make this Greek Spiralized Cucumber Salad.
Best. Salad. EVER.
Everyone who tried this salad was speechless.
When I came to work the next day, four of my colleagues said that they had purchased a spiralizer and made the salad that night.
They even reported that both their picky kids and husbands devoured it.
That’s one CRAZY good salad.
And what’s super awesome is that you can make it a day or so in advance and just let it marinate in the dressing. It just seems to taste better and better every day.
I ate this salad three times last weekend.
And I’m about to go eat it again.
I’m not even joking.
- 1/3 cup olive oil
- 2 tsp. fresh lemon juice
- 3 tbsp. red wine vinegar
- 2 tsp. fresh oregano, minced
- 1 garlic clove, minced
- Salt and pepper, to taste
- 3 cucumbers, spiralized*
- 1 cup cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup kalamata olives, pitted and chopped
- In a medium bowl, whisk together olive oil, lemon juice, vinegar, oregano and garlic. Season with salt and pepper to taste if desired.
- Add the cucumbers, tomatoes, onion, feta cheese and olives to a large bowl. Add the desired amount of dressing and toss to combine (I only used half the dressing). Enjoy!
Nutrients per serving (with half of the dressing):
Servings: 6 • Calories: 147 • Fat: 12 g • Carbohydrates: 8 g • Fibre: 1 g • Protein: 2 g • Sugar: 3 g • Sodium: 329 mg • Cholesterol: 3 mg