Are you a busy person juggling work and family, always looking for quick, affordable, gluten-free meal ideas? If cooking healthy, tasty meals feels overwhelming, our Gluten-Free Greek Cucumber Noodle Salad is the solution.
Imagine coming home after a long day and making a refreshing, nutritious dinner in minutes. This recipe is designed for busy individuals – a simple, delicious dish that needs minimal prep time, perfect for those busy evenings when you need a healthy meal fast.
Our Greek cucumber noodle salad features crunchy, spiralized cucumber noodles, fresh veggies, and a tangy Greek dressing. It’s not just tasty, but also gluten-free and budget-friendly. By adding this salad to your meal plan, you can enjoy stress-free cooking while serving a delightful, healthy dish your family will enjoy. Add a protien to really make it a filling meal or leave it as is for a great gluten-free side dish.
No need to worry about time-consuming recipes or expensive ingredients—this salad offers the perfect mix of convenience, flavor, and nutrition. Let’s explore this fantastic dinner idea and see how easily you can bring a nutritious, home-cooked meal to your table. With our Gluten-Free Greek Cucumber Noodle Salad, you can balance a busy lifestyle with a delicious, satisfying meal that your family will love.
Gluten-Free Greek Cucumber Noodle Salad
Ingredients
- Dressing
- 2Â tbsp (30 mL)Â fresh lemon juice
- 2Â tbsp (30 mL)Â red wine vinegar
- ½ tsp (2 mL) dried oregano leaves
- ⅛ tsp (.5 mL) each salt and black pepper
- 1Â Â garlic clove, pressed
- 2Â tbsp (30 mL)Â olive oil
- Salad
- 2Â Â English cucumbers, cut in halves or thirds
- 1 small red onion (or ½ medium red onion), peeled and ends trimmed
- 1Â pint (2 cups/500 mL)Â cherry tomatoes
- 1Â jar (6 oz./170 mL)Â marinated artichoke hearts, drained
- ÂĽÂ cup (50 mL)Â Kalamata olives, pitted
- 4Â oz. (125 g)Â crumbled feta cheese
Instructions
- To prepare the dressing, add all the dressing ingredients into the Measure, Mix & Pour® and pump the handle to combine; set aside.
- Spiralize the cucumbers with the fettuccini blade on the Veggie Spiralizer. Snip the cucumber noodles occasionally to shorten the strands. Place the cucumber noodles into the large colander of the Salad & Berry Spinner. Place the colander into the outer bowl, then blot any excess moisture with a paper towel. Allow excess water to drain prior to assembling the salad.
- Using the ribbon blade, spiralize the red onion, then cut the spirals in half. Rinse the red onion under water to remove the bite. Drain and set aside.
- Slice the tomatoes in half using the Close & Cut and the Coated Chef’s Knife.
- Combine the cucumber, onion, tomatoes, artichoke hearts, olives, and cheese. Toss to combine. Drizzle the mixture with half of the salad dressing and serve the remaining dressing on the side.
Yield:
8 servings of 1 cup
Nutrients per serving:
U.S. Nutrients per serving (1 cup/250 mL): Calories 120, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 8 g, Fiber 2 g, Protein 4 g
Cook’s Tips:
Recipe by Pampered Chef
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