Last night we visited one of our local parks for some pre-Fourth-of-July fun. The rain held off and it was a beautiful evening with music, fireworks, and of course a picnic. In years past, we would typically bring snacks, sandwiches, and pastas so this was a perfect opportunity to try out some healthy, portable fare. We packed up some roasted chicken, kale chips, and two fresh salads for a summery, healthy feast!
After looking around online, I ended up back at the trusty Inspiralized website where I found a post on July 4th recipes. Included was a zucchini noodle pasta salad, which was exactly what I had in mind. I followed Ali’s recipe pretty closely, with a few adaptations.
Zucchini Antipasto Salad
1 large zucchini
1/2 cup quartered artichoke hearts, drained
1/2 cup cubed fresh mozzarella cheese
3/4 cup cubed pepperoni (I used Applegate Farms turkey pepperoni)
1/4 small red onion, sliced thinly
8 cherry tomatoes, halved
~1 tbsp balsamic vinegar
~1 tbsp extra virgin olive oil
1/4 tsp dried oregano
1/4 tsp lemon pepper seasoning
1/4 tsp dried basil
salt and pepper
Make a slice in your zucchini, about half way through. Spiralize it, using the large open blade on the spiralizer.
Place your zucchini noodles in a bowl with the artichoke hearts, tomatoes, cheese, pepperoni, and red onion.
Add the rest of the ingredients over the zucchini mixture and toss to combine thoroughly. It’s best to let the salad sit for 15 minutes plus, so that the zucchini can soften.
The second salad was based on a few ingredients we had on hand, and came together in a snap!
Dice up two white nectarines, two slices of watermelon, one half of a seedless cucumber, one peach, and one small pieced of red onion. Add to large mixing bowl with the juice of half a lime (about one tablespoon), some diced jalapeno, and cilantro to taste. Mix to combine and enjoy!
On the way to the park we stopped to grab our weekly farm share, which gave us the perfect dessert: fresh picked, local cherries! Yum!
Happy Fourth of July!!!