It’s no secret – here at Love Squad, we love food! Not only is it important to treat ourselves, but it is also important to recognize that healthy food can be truly delicious, unique and fun to make.
Over the next few weeks, Caitlin Jones of Paleo State of Mind is here to share some of her favorite guilt-free dishes from her upcoming Paleo Summer Picnic Guide e-book.
We can’t wait to try them all!
Cucumber Noodle Antipasto Salad + Spiralizing Vegetables
by Caitlin Jones
The vegetable spiralizer is one of my favorite tools for healthy cooking in the kitchen. When I began adapting a grain-free lifestyle several years ago, replacing pasta was an important first step. Good thing I LOVE zucchini noodles! My family loved them too. So much so that after I made them for everyone over Thanksgiving break to rave reviews, they all received their own spiralizers in their stockings at Christmas. Soon, everyone was asking, “What else can I make with this?”
Spiralized zucchini and sweet potatoes can be roasted. You can bake curly fries. Spiralized beets and carrots make especially gorgeous salads with their deep jewel tones. There is an entire cookbook filled with spiralized recipes. But I knew when I was creating the Paleo Summer Picnic Guide, I’d be using the spiralizer to create something truly light and fresh. The way we use zucchini noodles to sub out hot pasta dishes, I thought there must be a way to sub out cold pasta salads. Cucumbers were a great place to start! Adding a few chopped olives guarantees a salty bite in every forkful. The sundried tomatoes lend a great umami flavor, and the pine nuts a little crunch. The pesto vinaigrette is a great dressing for any salad and takes minutes to throw together.
Enjoy this recipe from the Paleo Summer Picnic Guide, exclusive to Love Squad readers! To purchase the full Paleo Summer Picnic Guide for 50% off, enter code LOVESQUAD50 at checkout.
Cucumber Noodle Pasta Salad
Are cucumbers a perfect substitution for traditional starchy pasta noodles? No. Are they a serious upgrade considering their juicy, hydrating abilities on a hot summer day? You bet! The cute spiralized cucumbers are the perfect backdrop for some strong mix-ins, like savory prosciutto, tangy olives, and a unique pesto dressing.
4 large English cucumbers, spiralized
1 cup assorted sliced, cured Italian meats (capicola, prosciutto, sopressata, salami, pepperoni)
½ cup assorted pitted olives, diced
¼ cup Sundried tomatoes, diced
¼ cup Artichokes, diced
¼ cup Pine nuts
½ cup Olive oil
¼ cup prepared Pesto
¼ cup Red wine vinegar
1 clove garlic
salt and pepper
Toss spiralized cucumbers through pine nuts together! Blend olive oil through S&P thoroughly. Pour dressing over salad.