Zucchini Ribbon Salad

Looking for a cleansing salad to get you back on track from Thanksgiving weekend?  This Salad is more than just Pretty,  its packed with greens and full of flavor.  The Feta Cheese and toasted almonds are the perfect topper adding flavor and crunch.  Why add Zucchini's to your diet?  Well I'll tell you....

My Top 3 reasons for runners to eat more Zucchini:

Zucchini's are a great source of Potassium, Which will help counter act those muscle cramps.  Potassium is an important electrolyte aiding in recovery and fluid balance in the body.

1 Cup of Zucchini contains nearly 30% of your daily intake of Vitamin C!  Vitamin C is crucial for a healthy body, aiding in many processes including freeing your tissues of harmful free radicals, keeping tissues strong, and helps your body metabolize cholesterol.

The peels of zucchini have dietary fiber which helps with digestion.  The high amounts of fiber in zucchini also help prevent carcinogenic toxins from settling in the colon, lowering the chance of certain cancers.

So here's the recipe, enjoy!

Zucchini Ribbon Salad:

Ingredients-

-about 2 big handfuls or more of arugula or spinach

-1 clove garlic minced 

-3 tsp olive oil

-1 tsp apple cider vinegar 

-1 tsp Dijon Mustard

-feta cheese to your desire

-Oregano, salt, pepper to taste

-handful of toasted nuts (I used almonds but can use pine nuts, walnuts, etc)

-2 medium size Zucchini's

Directions:

-make your zucchini ribbons with a vegetable peeler or a mandolin slicer (about 1/16")

-Sauté the ribbons in a pan with olive oil, or you can cook the strips on a grill until tender.  Let them cool

-mix the olive oil, vinegar, mustard, and seasoning to make the dressing. 

-toss the salad base greens with the dressing

-top with zucchini ribbons, feta cheese, and toasted nuts

Bon Appetite!  

Apple, Bacon and Broccoli Salad

Looking for a new way to get in your greens?  This salad is filling, full of nutrients, sweet, savory, and has the perfect amount of crunch.  Having broccoli as the base allows you to dress the salad and it doesn't get soggy like a leafy salad would.  You can make it on Sunday and enjoy it throughout the week!

Besides the amazing taste, this salad is packed with incredible health benefits, and here are my top 3 for a healthy and active life:

1. Broccoli helps with Cholesterol Reduction.  Like many whole foods, broccoli is packed with soluble fiber that draws cholesterol out of your body (so wait until after your run to eat it....)

2. Anti Oxidant and Anti inflammatory nutrients to help fight cancer, increase hearth health, and reduce allergic reactions. 

3. Healthy Bones!  Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.  The healthier your bones, the longer you'll be moving!

Here's the Recipe, enjoy!

Apple, Bacon, Broccoli Salad with Rosemary Vinaigrette Dressing

INGREDIENTS

2 heads broccoli, florets only, chopped

1 large red apple, diced

1 cup toasted almonds, chopped

½ cup pomegranate seeds (can buy pre packaged and ready to go seeds at costco, highly recommend!)

¼ cup dates, chopped (about 10)

4 slices crispy bacon

For the vinaigrette:

2 cloves garlic, minced

the juice of 2 limes (about 1/4 cup)

¼ cup avocado oil (or extra-virgin olive oil)

2 tbsp Dijon mustard

1 tbsp white wine vinegar (or apple cider vinegar)

2 tbsp raw/unpasteurized honey

½ tsp salt

½ tsp black pepper

1 tbsp fresh rosemary, chopped

INSTRUCTIONS

Steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry, place in fridge until time to use.

In a separate pan, cook the bacon strips until nice and crispy (I like mine well done as you can see).  Remove to a plate lined with a paper towel to absorb excess fat. Reserve. Chop up toasted almonds, dates, and apples, and set aside.

In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.

In a large mixing bowl, add broccoli, pomegranates, apples, chopped dates, chopped almonds and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it right in.

Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.

*Bonus* I used some left over dressing, added with a dash of balsamic vinegar, as a glaze to some Fish that I had on the other half of my plate with the salad, it was divine!  Pour glaze on raw fish in a pan and bake at 400 F for 15 min.