YOU GUYS. I’ve been out of commission with bronchitis for two weeks, which is my (valid?) excuse for being absent from the blog for so long! I’VE MISSED YOU!!!! ? ? ?
Now that I’m off the steroids and antibiotics and finally feeling human (sort of) again, I bring you this super easy (so necessary) and delicious zucchini noodles (aka. zoodles) salad that is both light and hearty.
Perfect for when you are both swamped AND starving. #storyofmylife
There is SO much that needs to be done still for our move to Belize, and I’m frankly overwhelmed with the monstrously long “to-do” list I’m facing. My Evernote account is screaming for mercy with all the different lists and notes I’ve got going, but we ARE making some progress at least.
We fly out from JFK on May 3rd, and if our three flights are all on time we’ll be in settled into our condo in San Pedro by dinner. If one of our connectors is even a little bit late, we’ll be stuck in Miami overnight. That wouldn’t usually be a problem, but we’ll have a TON of luggage with us, AND our two cats. ? ? Oy.
Peach and Foof are going to FREAK. OUT. Which is bad because they’ll be riding in the cabin with us as carry ons, and I can guarantee that THEY WILL NOT BE USING THEIR INSIDE VOICES.
I’ve set aside a hefty budget to buy all of our surrounding seat-mates cocktails and earphones just in case. Our flight leaves JFK at 8:15am – so it will be Bloody Mary’s all around.
And keep them coming. For reals. ✈️ ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?
Like we don’t have enough to do, I need to get our taxes filed ASAP, so that they’re all wrapped up before we leave for SC for 2 weeks in April. Every year I swear up and down that THIS TIME I won’t wait until the last minute to go through all of my receipts. And every Spring I’m staring down a gargantuan pile of them that takes literally days to go through.
I don’t understand how the obsessive planner in me lets this happen – I really don’t. Usually she’s in my head yelling – “GET IT TOGETHER SISTER” and it keeps me on top of things.
When it comes to taxes though, the procrastinator side of me is like “there, there, the taxes can wait – a few more minutes of Candy Crush Soda will clear your head and make you even more productive when you start them later.” ? ?? ? ? ? ? ⏳ ? ? ? ?
But enough about me and my issues. Let’s talk about this awesome low carb zoodles salad.
Honestly calling this recipe a salad isn’t really doing it justice. There is no cooking involved, making it super easy and technically raw – so maybe a salad?
And yet it’s so gratifyingly toothsome that it eats more like a plate of delicious pasta.
I actually made this back in February, when the winter flavors of bitter radicchio, earthy walnuts and salty ribbons of Parmesan cheese felt more appropriate. And while I’m just now getting around to posting it with Spring already knocking at the door – it still totally works.
The light citrus vinaigrette and fresh parsley makes this sufficiently Spring-like, while the toasty flavors of parmesan and walnuts give it heft and comfort food appeal.
It’s basically a seasonal win/win. Like Winter and Spring holding hands and nodding enthusiastically at you while waiting for you to take that first bite.
Too weird? What can I say – I’m five coffees in and make no excuses. ☕️ ☕️ ☕️ ☕️ ☕️
Now before I go, let’s talk about spiralizers for a minute. The genius apparatus that makes veggie noodles of all kinds possible.
Do you have one? If yes – excellent. ? ?? ?
If not, I recommend this spiralizer because it’s super easy to use and pretty much foolproof for around 30 bucks. You can get them a little cheaper if you go with the handheld small ones, but they are generally harder to use, and won’t work as well with firmer low carb veggies like daikon radish, jicama, or even sweet potatoes if you’re Paleo.
This version also works as a mandolin for thinly slicing veggies for chips and such, which is a nice feature that not all spiralizers have!
Once you’ve got your spiralizer, I recommend making this low carb zoodles salad recipe ASAP!
Then you can also try my Bacon and Zucchini Noodle Eggs in a Nest and Chicken Cacciatore Meatballs with Zoodles – two IBIH favorites!!! I’m excited for you! ?
Now I’m off to work on my taxes… ? ? ?
Have a great week Peeps! ?
- 4 cups spiralized zucchini noodles
- 1 cup fresh radicchio, shredded
- 1/4 cup fresh parsley, roughly chopped
- 1 oz parmesan cheese, shaved
- 1/4 cup walnuts, roughly chopped
- 1/3 cup avocado oil (or light olive oil)
- 1/4 cup fresh lemon juice
- 1 tsp minced fresh garlic
- 1/2 tsp granulated sugar substitute (I used swerve)
- Kosher salt and pepper to taste
- Gently toss the salad ingredients together in a medium bowl.
- In a small bowl, whisk to together the vinaigrette ingredients.
- Pour the vinaigrette over the salad and toss gently to coat.
- Serve immediately.