Mediterranean Konjac Salad

Updated: Sep 30, 2019


Ingredients:

1 serving of konjac noodles

1 cup of fresh spinach

1.5 cups of young zucchini sliced and lightly grilled

1 cup of grape tomatoes

½ cup of red onion sliced thin

Dressing:

1 tbsp of fresh lemon juice

1 tsp of lemon zest

1 tbsp of vinegar

1 tsp of dried oregano – or Greek seasoning

½ tsp of sea salt

½ tsp of fresh ground pepper

4-8 tsp of olive oil.

Whisk all ingredients together and store in an airtight container or sealed glass jar in the refrigerator.

Method:

I like to dry fry the noodles in a non-stick skillet before use. Slice zucchini lengthwise and grill until tender, remove from heat, cool and slice. In a large bowl place konjac noodles, spinach, zucchini, tomatoes, and red onion tossing well. Pour dressing over salad and toss again. Enjoy!

Tip: Phase 1 adjust daily oil allowance.

Tip: Make it a complete meal by adding leftover chicken.

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