Spiralized Zucchini Salad with Mushrooms & Basil
This spiraled zucchini salad with mushrooms and basil is the best in the peak of summer! It's flavorful and filling.
Ingredients
Veggies (you choose amounts: I usually make quite a bit and have leftovers)
- spiraled zucchini noodles
- a handful of sliced mushrooms
- 1/2 red onion, sliced thin
- artichoke hearts packed in water
Fat
- drizzle of good olive oil (.5 oz or so)
Condiments
- fresh rosemary and fresh basil leaves
- drizzle good balsamic vinegar, optional
Instructions
- First, spiralize the zucchini using your preferred method (veggie peeler or spiralizer both work great)
- Second, sautéed the mushrooms and onions until they soften. You can use just water, or a little oil spray. The onions should caramelize and the mushrooms should darken. This takes about 5 minutes or so.
- Assemble the salad: layer the zoodles, mushrooms, onions, artichoke hearts, herbs, drizzle of oil and balsamic and enjoy! I like to also add some chili flakes or paprika to pretty much everything, feel free to do the same.
Notes
For measurements: I simply make one yellow zucchini spiralized, use about half of it in this recipe, and save some for later. I usually sautéed half a red onion and a handful of mushrooms, that that cooks down quite a bit. If you're measuring your food, just measure it after you cook it.