Muffuletta Zucchini and Carrot Noodle Salad

yield8 portions

A veg-forward take on a muffuletta pasta salad, this ultra-flavorful side dish is just as refreshing as it is filling. Hearty cubes of meat and cheese against the brininess of olives create a balanced, sandwich-inspired satisfaction. It can be served immediately, or left in the fridge for a couple hours or up to a couple of days to let the flavors meld further.

What you will need

3 medium zucchinis, spiralized

2 teaspoons kosher salt, divided

3 large multi-colored carrots, spiralized

1 cup cubed salami

1 cup cubed roasted ham

1 cup cubed provolone cheese

3/4 cup sliced green olives

3/4 cup sliced black olives

1/2 cup chopped fresh parsley

1/4 cup chopped yellow onion

1 tablespoon dried basil

1 tablespoon dried oregano

2 garlic cloves, minced

3/4 cup extra-virgin olive oil

1/4 cup apple cider vinegar

1 teaspoon Worcestershire sauce

1 teaspoon Hot sauce (such as Cholula’s)

(Nutritional facts 301 calories, 25.49 g fat, 5.13 g carbohydrates, 13.21 g protein, 44 mg cholesterol, 1179 mg sodium)


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