Friday, May 11, 2018

Greek Garden Zucchini Spiral Salad with Shepherd’s Sumac Salsa

Yum
Update: I'm happy to share that this entry won the Vegan Category of the #SimpleButTwisted contest!!


Look how pretty those noodles are! 
A few months back we were asked to join in on a couple’s trip to Mexico at an all-inclusive adult only resort.  Within hours Louis had booked our room, booked our flights, joined a gym and hasn’t touched a carb since. I’m totally serious. 

Luckily, my kids eat anything, and I’ve gotten really creative lately with all sorts of carb free meals and vegetable based swaps. Of all the cauliflower rice, cauliflower mash and spaghetti squash dishes I’ve made my favorite swap of all is zucchini noodles.

This version is a mash up of all my favorite Greek and Israeli flavors and bonus points for being vegan. The hummus vinaigrette and sumac salsa are amazing all on their own, but tossed on the zucchini noodles the combo makes such a satisfying light meal perfect for a summer night with a glass of Rose’!
Now, if you’ve never heard of Sumac don’t be intimidated. It’s a citrusy unique spice popular in Israeli dishes and I’ve been able to find it in the bulk spice section of my grocery store with no problem. If you can’t find it, no worries, the dish will be amazing even without it!
Greek Garden Zucchini Spiral Salad with Shepherd’s Sumac Salsa
1 large eggplant, peeled and cut into half inch cubes
3 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons Greek herb seasoning

1/2 cup diced tomato
1/2 cup diced English cucumber
1/2 cup diced red onion
1/2 cup diced green bell pepper
1 Tablespoon olive oil
2 Tablespoon lemon juice
1 1/2 teaspoon sumac 
1/2 teaspoon salt
1/8 teaspoon pepper
2 Tablespoon parsley, chopped
1 Tablespoon fresh mint, chopped

¼ cup vegan hummus
3 Tablespoons olive oil
¼ teaspoon salt
2 Tablespoons red wine vinegar
½ teaspoon sugar



Preheat oven to 400 degrees. 

Stir together the cubed eggplant, olive oil, salt, pepper and Greek seasoning in a medium mixing bowl until evenly coated. Place the seasoned eggplant on a large cookie sheet that has been liberally sprayed with olive oil cooking spray and place in the oven for 15 minutes. Stir the eggplant around and return to the oven for an additional 10 minutes. 

While the eggplant roasts, stir together the diced tomato, cucumber, red onion, bell pepper, olive oil, lemon juice, sumac, salt, pepper, parsley and mint in a small mixing bowl. Set in the fridge and allow to chill.

In the same bowl used for the eggplant, whisk together the hummus, olive oil, salt, red wine vinegar and sugar until smooth. 

Add the zucchini noodles and roasted eggplant to the dressing and toss until the mixture is evenly coated. 

To serve, divide the zucchini noodles into 4 serving bowls, top each with sumac salsa and serve immediately. 

@cecesveggieco #TwistingUpCostco #SimpleButTwisted


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