Zucchini Noodle Salad with Parmesan and Walnuts

  • January 28, 2017



This great low carb recipe is not only filling but high in antioxidants and vitamins.  Add a sliced chicken breast, skirt steak, a lovely piece of salmon and you’ve kicked up the flavor profile and your protein for the day.  Enjoy!



For the salad:
  • 4 cups spiralized zucchini noodles
  • 1 cup fresh radicchio, shredded
  • ¼ cup fresh parsley, roughly chopped
  • 1 oz Parmesan cheese, shaved
  • ¼ cup walnuts, roughly chopped
For the vinaigrette:
  • ⅓ cup avocado oil (or light olive oil)
  • ¼ cup fresh lemon juice
  • 1 tsp minced fresh garlic
  • ½ tsp granulated sugar substitute (I used swerve)
  • Kosher salt and pepper to taste


  1. Gently toss the salad ingredients together in a medium bowl.
  2. In a small bowl, whisk to together the vinaigrette ingredients.
  3. Pour the vinaigrette over the salad and toss gently to coat.
  4. Serve immediately.


Approx nutrition info per serving: 265 calories, 25g fat, 5.5g net carbs, 6g protein


From I Breathe, I’m Hungry

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