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Zoodle Salad

Servings 2


  • 3 cups zucchini, spiralized "zoodles"

  • 1 cup cherry tomatoes, halved


  • 1/2 cup Greek yogurt

  • 1 Tbsp. lemon juice

  • 1 Tbsp. apple cider vinegar

  • 10 drops SweetLeaf Stevia Clear

  • 1 Tbsp. fresh dill, chopped

  • 1 Tbsp. fresh parsley, chopped

  • 1 tsp Celtic sea salt

  • 1/2 tsp black pepper


  • Mix together all dressing ingredients and refrigerate overnight. (For a thinner dressing, add water a tablespoon at a time until you reach desired consistency.)

  • Pour dressing over zoodles and tomatoes and toss to coat.

  • Serve immediately.

Notes 1 serving = 2 cups vegetable Try replacing 1 cup of zoodles with your choice of vegetables: broccoli or cauliflower florets, sliced radishes or diced bell pepper.

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