Raw zucchini spaghetti antipasto salad
Indulge in the vibrant flavors of a raw zucchini spaghetti antipasto salad. This colorful dish bursts with freshness and tangy Italian-inspired taste. Perfect for a light and satisfying meal.
Ingredients:
- 3 large zucchinis, spiralized or cut into ribbons
- 110g salami, sliced
- 1/4 of a medium red onion, sliced
- 1/2 cup oil-packed sun-dried tomatoes, sliced (use the oil too)
- 3/4 cup marinated mushrooms (use the marinade too)
- 340g marinated artichoke hearts, cut into halves or quarters (use the marinade too)
- 6 large basil leaves, julienned
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- black pepper
Instructions:
- Mix together all the ingredients in a spacious bowl. Chill in the refrigerator for a couple of hours to allow the fresh zucchini to tenderize slightly and soak up the flavors. This dish tastes even better when served the following day, so remember to wrap it up and store any uneaten portion in the fridge.
Summary:
- Calories: 1057 kcal
- Fat: 78 g
- Protein: 49 g
- Carbs: 72 g
- Potassium: 4092 mg
- Magnesium: 261 mg