Harvest Fresh Zucchini Spiral and Cucumber Salad with Feta Cheese and Arugula

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Servings 2-4

Prep. Time 10 mins

Cooking Time

    • 1 pkg of Harvest Fresh Zucchini Spirals
    • ½ English Cucumber
    • ¼ cup of Feta Cheese (the more the better)
    • 6 Basil leaves (rolled and sliced)
    • Juice of ½ lime
    • For the Simple Vinaigrette Dressing:
    • 1/2 cup Extra virgin olive oil
    • 3 Tbsp White wine vinegar
    • 1 Tbsp Dijon mustard
    • 1 Tbsp Maple syrup or honey (for sweetness)
    • 2 medium cloves of Garlic, pressed or minced
    • 1/4 tsp fine Sea salt (to taste)
    • Freshly ground black pepper
    To start it's important to sweat your Zucchini Spirals, so to do this, place your Zucchini Spirals in a colander and sprinkle your spirals with some salt and then let stand for approximately 5-10 minutes to allow the spirals to sweat out the extra water.
    Then, remove the spirals and pat dry with a paper towel. They are now ready for your dish.
    In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
    Depending on your taste, adjust as necessary. If you find the vinaigrette mixture is too acidic, add just a touch more of olive oil or balance the flavours by adding just a touch more of the maple syrup or honey. If you find the mixture is a little blah, another pinch or two of salt will solve that.
    Thinly slice the ½ cucumber and break up the feta cheese into small and large pieces. Everyone loves feta cheese, so the more the better!
    Now add the Harvest Fresh Zucchini Spirals, cucumber slices and feta cheese and the sliced basil into a mixing bowl. *The amount of spirals you use depends on how many people you are serving. Single serving = ½ the package.
    Mix the vinaigrette with the zucchini spirals, cucumber and feta cheese. Add a touch of salt and pepper, to taste.
    Plate your salad and add just a bit more feta cheese, squeeze the juice of your lime onto your salad and now you’re ready to enjoy this delicious salad!
    Note* If you would like to make your salad dressing with a flare if “Greek or Italian”, then replace the White Wine Vinegar with Red Wine Vinegar and add 1 to 2 teaspoons of dried oregano.
    Note* The vinaigrette will keep in a well-sealed container or jar for 7 to 10 days. (Mason Jars are great to use) Don’t worry if your vinaigrette starts to solidify in the fridge. That’s normal and all you have to do is leave the salad dressing jar out for a few minutes and then either shake it up or take a whisk and whisk a bit to mix everything together again.