This is an amazingly delicious salad variation! You can add other veggies or chicken, or eat it as is. It’s healthy, fresh, and a definite crowd-pleaser.

Difficulty Level: Intermediate (only because it’s easy to overcook the zucchini)

Cook Time: 10-15 minutes

Serving Size: 1-2

What You’ll Need:

  • 1 bowl of fresh spinach
  • 1 medium-sized zucchini
  • Raw sliced almonds to sprinkle on top
  • Feta cheese to sprinkle on top
  • Salad dressing of your choice (I use a light Italian dressing)
  • Salt and pepper to taste

Here’s How:

  1. Use a cheese grater to slice zucchini into thin long ribbons. You can also cut strips with a knife, but it will be harder.
  2. Once you’ve sliced the zucchini to the point where it’s no longer easy to cut without getting your fingers in the way, safe remaining zucchini for another meal.
  3. Cook the zucchini slices – I place mine next to each other on a George Foreman grill, but you can also use any other grill.
  4. Once zucchini has softened and browned a bit, remove from grill and place on top of a bowl of spinach.
  5. As an option, place sliced almonds in a pan over medium heat to toast. Remove from pan when they have browned slightly.
  6. Add almonds and crumble feta cheese over spinach & zucchini.
  7. Season with salt, pepper, and your choice of salad dressing.
  8. That’s it!

I must tell you that I prefer this salad when the zucchini is still warm, so I don’t use this one when I meal prep. The combo of warm zucchini and spinach is amazing, so enjoy!!

Be sure to share a pic of your version of this dish with me on Instagram! Use the hashtag #HMBgirl so I can take a peak.

Happy nomming!