Low-Carb Zucchini and Roasted Grape Tomato Salad
A light and fantastic salad for summer. It screams “Fresh” right in your ear and makes you glad you planted that single tiny zucchini plant in your garden!
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Ingredients
Units
Scale
- 1 cup grape tomatoes
- 1/2 tablespoon olive oil
- 1 pinch sea salt
- 2 medium zucchini
- 1/2 cup red onion, slivered
- 2 tablespoons capers, drained
- 4 ounces mozzarella cheese, fresh, bocconcini size preferred, or feta cheese crumbles
- 2 tablespoons toasted pistachios, toasted and chopped
- 1 pinch red pepper flakes
- 1 pinch black pepper, freshly ground
- 1 pinch salt
- 6 tablespoons Low-Carb Lemon Garlic Vinaigrette Dressing
- 2 cups baby spinach
- 1/8 cup basil, fresh – torn
- 1/8 cup red bell pepper, seeded and slivered (optional)
Instructions
- Preheat oven to 450° F. Toss tomatoes in olive oil and place on a sheet pan. Sprinkle with a pinch of sea salt and roast until golden and brown in spots, about 20-30 minutes, stirring once.
- Using a vegetable peeler, peel long thin strips of zucchini ribbons. When you hit the core, rotate zucchini and continue to make strips. Never fear, this goes quickly–2 minutes tops! Peel and cut red onion into slivers. Drain capers and fresh bocconcini mozzarella on paper towels.
- Make vinaigrette recipe per instructions, (recipe follows) and use 6 tablespoons of it to dress the salad.
- During the last 5 minutes, add pistachios to the tomato pan and allow them to toast. Watch that they do not burn! When tomatoes and pistachios are done, remove from oven and cool slightly before tossing into the salad.
- At the last minute, tear basil leaves (don’t tear too early or basil will bruise and brown on the edges). Toss all the salad ingredients together with vinaigrette and serve.
Notes
Serving Ideas: Serve with your favorite protein or a slice of focaccia parmesan bread (low carb of course).
Notes: Gosh this is a terrific “main course” salad. Simply add your choice of grilled, broiled, or pan seared protein and voila, call it a symphony in your mouth! It’s light and refreshing and packs a punch of nutrition. Roasting the tomatoes gives an earthy, caramel base to this delicious summer salad.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 268
- Fat: 21g (70.1% calories from fat)
- Carbohydrates: 11g (Net Carbs 7g)
- Fiber: 4g
- Protein: 9g
