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Greek Zucchini Salad in a Mason Jar

Greek Zucchini Salad in a Mason Jar

This Greek zucchini salad pairs two of our favorite healthy food trends – zucchini noodles and Mason jar salads – into one recipe.

Course Main Course
Cuisine Greek
Keyword greek zucchini salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 160 kcal
Author Openfit

Ingredients

  • ½ medium ripe avocado cut into cubes
  • ¼ cup reduced-fat (2%) plain yogurt
  • 1 clove garlic finely chopped
  • 1 shallot finely chopped (or 2 Tbsp. red onion)
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. chopped fresh parsley
  • ½ cup sliced celery
  • ½ cup thinly sliced red bell peppers
  • ½ cup thinly sliced red onion
  • ½ cup sliced cucumber
  • 6 cups shredded raw spinach
  • ½ cup halved cherry tomatoes
  • ¼ cup crumbled feta cheese
  • ¼ cup pitted Kalamata olives
  • 2 cups medium zucchini spiralized (approx. 2 zucchini)

Instructions

  1. Place avocado, yogurt, garlic, shallot, lemon juice, and parsley in a blender; cover. Blend until smooth. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
  2. Evenly layer celery, bell peppers, onion, cucumber, spinach, tomatoes, cheese, olives, and zucchini on top of dressing in jars. 
  3. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.