Spring Zucchini Noodle Salad with Salami, Provolone and Olives

This spring zucchini noodle salad with salami, provolone and olives tastes just like an Italian antipasto plate! 

15 Minute Zucchini Noodle Salad with Salami, Provolone and Olives - This spring salad recipe is low-carb and tastes just like an Italian antipasto plate!

Friends! What’s new?

Life update before the recipe: I’m in the copyediting phase of the cookbook, which, as far as my hands-on involvement goes, is nearly the final stage. Tomorrow I’m planning to write acknowledgements and a dedication. I had to tell Mom that this book wasn’t going to be for her, and she said, “Oh baby, I don’t care. The first one should have been for Daniel, anyway.” Moms.

Random thoughts: I just recently watched all seasons of The Americans and loved it so, so much. Also do you watch The Mindy Project? Are you as devastated as Sabrina and I are about the show getting cancelled? I love Mindy Kaling with all my heart, and I think part of why I’m so sad is thinking she’s somewhere in Montana right now, sad (Instagram stalking). I can’t wait for her second book in September.

OK! On to the food part.

This is the springy salad I’ve been living on lately. Now, if you’ve been reading this blog for a while, you know that I swear by eating salad for lunch [almost] every day. If you’re thinking that sounds like a prison of my own design, let me tell you: making the decision to eat salads for lunch was one of the best decisions I’ve ever made. Most of the benefit is the filling nature of salad—and the fact that you can eat a bunch of flavorful toppings while getting a whopping serving of vegetables all at once. (Hello I’ve made a cheeseburger salad with Big Mac dressing). But I also believe in automation. Making one of the thousand decisions I (and you) make in a day automatic means it becomes a routine, something I no longer think about. I don’t have to spend any energy deciding on a healthy lunch, or testing my willpower thinking about those amazing $2 slices of pizza on the corner, or the falafel cart up the street…Even if I go out for lunch, it’s pretty easy to just order a salad. Of course there are times when I find myself at Momofuku with my girlfriends on a Wednesday afternoon and we’re ordering the pork dumplings, or I’m at home in Massachusetts where the delis can’t be beat and I need a cold Italian sub, but for the most part, I’m at home, and when I’m there, my lunch is a variety of salads.

 And right now, it’s this salad.

Spring Zucchini Noodle Salad with Salami, Provolone and Olives

15 Minute Zucchini Noodle Salad with Salami, Provolone and Olives - This spring salad recipe is low-carb and tastes just like an Italian antipasto plate!

Time out: You probably already know her because she’s really cool and famous, but my friend Ali Maffucci has THE MOST insane, amazing spiralized recipes: Inspiralized. If you haven’t seen it yet, she has a completely delicious cookbook. I promise you, you’re in for a treat.

I don’t have a spiralizer (yet? What’s going on with me?) to make cute zucchini noodles, but I do have a vegetable peeler and that works well! Not all of the noodles (zoodles!) come out pretty and uniform, but no one minds at my house (me). I chose not to cook them at all because they’re thin enough to be fairly delicate, but if you don’t love the rawness, let the zucchini and summer squash sit in the dressing for a bit longer and the mild acidity of the vinegar will soften the vegetables slightly. This will happen naturally, too, if you make the salad a day ahead.

The ingredients I tossed together here are all the ones I typically use in my spring/summer pasta salad—minus the pasta. It’s so flavorful and surprisingly filling. Those strands of salami and provolone really bring it in the satiety department.

For dressing, I used my favorite store-bought olive oil and vinegar by Annie’s brand—great ingredient lists on her products, by the way! Pre-made dressing makes this the quickest weekday or weeknight meal, but please, if you’re feeling more ambitious, whisk up your own homemade version with oil, vinegar, and some dried or fresh herbs.

I hope you love this zucchini noodle salad as much as I do!

15 Minute Zucchini Noodle Salad with Salami, Provolone and Olives - This spring salad recipe is low-carb and tastes just like an Italian antipasto plate!

Spring Zucchini Noodle Salad with Salami, Provolone and Olives

15 minutes

15 minutes

Makes: 2 servings

Calories per serving: 381.5

Fat per serving: 25g

Spring Zucchini Noodle Salad with Salami, Provolone and Olives

Ingredients

  • 1 medium zucchini
  • 1 medium summer squash
  • 1 cup grape tomatoes, halved
  • 2 ounces Genoa salami (4-6 thin slices; I like Applegate Farms brand)
  • 2 ounces provolone cheese (4 thin slices)
  • 1/2 cup olives, pitted and chopped (about 10 olives)
  • 2 tablespoons Italian salad dressing (I used and recommend Annie's Olive Oil and Vinegar dressing)
  • 1 teaspoon dried oregano (optional, for serving)

Instructions

  1. Cut the ends off of the zucchini and summer squash. Use a vegetable peeler to slice each vegetable lengthwise into long, thin ribbons. Do not worry if the ribbons break, or if they’re uneven. Put them in a large bowl. Add the tomatoes, olives, and the dressing and toss to coat. Let the veggies sit while you prepare the meat and cheese.
  2. Lay the salami slices on a clean work surface and put a slice of provolone on top of each. Roll the meat and cheese up into logs and thinly slice width-wise. Scatter the bits into the bowl with the vegetables. Alternatively, leave the pinwheels intact for a more elegant look. Divide the salad among two plates, top with a sprinkling of dried oregano if desired, and serve!

Nutrition Information & Notes:

Calories 381.5, Fat: 25g, Carb: 22.4g, Fiber: 5.6g, Sugar: 10.5g, Protein: 19g

http://www.andiemitchell.com/15-minute-spring-zucchini-ribbon-salad/

 

Here are other salads I’m loving right now:

Greek Salad with Homemade Whole Wheat Pita | How Sweet It Is 

Mexican Quinoa Salad with Orange Lime Dressing | Minimalist Baker 

Copycat Houlihan’s Asian Chop Chop Chicken Salad | Dine & Dish 

Power Salad with Lemon Chia Dressing | Two Peas and Their Pod 

Share:

Subscribe!

52 thoughts on “Spring Zucchini Noodle Salad with Salami, Provolone and Olives

  1. Pingback: Friday Favorites – May Edition

  2. Shelly

    This salad looks divine, only you can put something so simple together and make it look so delish. I have to get crackin’ and whip up something light for lunch today!

    So happy to see you post, can’t wait for your cookbook :)

    Shelly

    Reply
  3. jessica

    Ummm HOW do you not have a spiralizer?? It’s like my go-to gift for everyone in my life now. I should really work out a commission program. This looks beautiful and delicious, my friend.

    Reply
  4. Alyssa

    This looks amazing, and I’ve been looking for new ways to get more freggies into my boyfriend’s and my diet. I’m going to try this next week!
    P.S. – Your book was super inspirational to me and gave me the push I needed to restart my own weight loss journey. So thanks for that.

    Reply
  5. Jenni

    Wow! That looks amazing.

    I tend to find salads boring, like rabbit food but I must admit when done properly can be really delicious.

    When I do eat a salad my favorite is Chicken Caesar salad

    Reply
  6. Hootie

    Love this. I like to grill zucchini and squash cut this way too. Also still totally obsessed with your strawberry vinaigrette you made that one time I tell everyone about it :)

    Reply
  7. Christina

    Awesome recipe!

    Btw, I heard (rumors, but who knows) that The Mindy Project is moving to Netflix or Hulu maybe. Not cancelled completely, just dropped by FOX. Good news!!

    Reply
      1. K

        Oh man! I’m so glad to hear this. I was so upset when I heard is was cancelled. What is Fox’s problem. That show is genius! Genius!

        Reply
  8. Beth

    Just finished your book (literally). Thank you for writing it and your willingness to be vulnerable. Looking forward to making that beautiful salad.

    P.s. I also heard The Mindy Project is moving to Hulu. #girlcrush

    Reply
  9. Linda

    Just the perfect salad for me. It’s easy to prepare and made with the healthier ingredients and that’s how a salad should be. Can I ask do you have any alternatives to the cheese and salami?

    Reply
  10. K

    Andie,

    I’m with you on being late to the party on the spiralizer. I still haven’t gotten one but recipes like this make me want to rush order one right now. Beautiful pictures!

    Reply
  11. Pingback: eat/make/do [8]: Obsessed | Notes from Betty Becca

  12. Janice Halsey

    Can’t wait to try this Andie!! Looks and sounds amazing! Will let you know how it goes on the hubbie lol!

    Reply
  13. Alma

    I’m so obsessed with The Americans. One of my favorite shows. I think I love all shows that feature former Felicity people. I love Mindy, but have yet to really watch The Mindy Project. (I watched one episode and liked it). It’s probably going to be my summer obsession once I’m done moving to the Bay Area. I was sad when I heard the news, though, because we need more smart comedies about women.

    I think you read my mind with this salad. I was actually thinking about making a salad based on Jimmy John’s Italian sub. I’m obsessed with it, and I thought it would be so good. I’m trying to limit my gluten intake because it hates me. I’ve been struggling with lunches myself lately, and I think you’re right about automating things. I usually get tripped up when I give myself too many options and start thinking. That’s when I always make bad choices.

    Reply
  14. Morgan

    Oh, how I’ve missed you, your updates and your FOOD ideas. I, too, am obsessed with Ali and Inspiralized. And Mindy. And thank goodness for HULUUUUUUU. I MEAN SHE’S HAVING A BABY. YOU CAN’T JUST LEAVE US WITH THAT.

    I LOVE salads with salami. You know the way to my heart.

    I’m so excited for you and for the cookbook. I’m glad life seems to be going amazingly for you. You deserve it. <3

    Reply
  15. Sue

    I recently read your book and would love your advice, how do you keep weight off when you travel? I’m finding it really hard. Thanks!

    Reply
  16. Tami

    I just made this last night and it was SO good! Thank you for that recipe Andie! It will be going on my list of go-to’s!

    Reply
  17. Monica

    Hi Andie,
    I just finished your book and my heart is full- your writing is beautiful and your story is fierce. I laughed and cried and left inspired…thank you!
    With love, Monica

    Reply
  18. Alice

    Hi Andie,

    I thought your book was heart wrenching.

    You are so brave to open up to so many people and to share the struggles you have had.

    Reply
  19. Keira

    Can’t wait to buy your book! Have loved reading and following along on your journey. Just started blogging and opening up about my struggles. It’s amazing the weight that’s lifted when you open up and share, and realize how many people are dealing with the same issues.

    Reply
  20. Jordan

    This is awesome! It’s often hard to find a healthy recipe that doesn’t take that long to prepare. After a long day at work, it’s tempting to eat something not good because it’s easy. Thanks for sharing!

    Reply
  21. Pingback: Food Blogs We Love | NYU ECO Reps

  22. Ronell

    This salad sure looks good and I am sure it also taste good. I like eating salads for lunch and dinner, I am going to try this one soon.

    Reply
  23. Lisa

    “If you’re thinking that sounds like a prison of my own design, let me tell you” – Hilarious!! Love your humor! Can’t wait for the cookbook Andie!!!

    Reply
  24. lisa

    Hi:

    I just read your book. I had NO idea it,,,this was YOU. When I reached the end and you announced your blog title, I fell off the couch! It was a thrilling and wonderful surprise. I followed your blog for awhile now, I was at the library and the title and the picture on your book reminded me so much of myself, I decided to read it. Maybe, just maybe there are no coincidences…maybe fate, or maybe I needed to read the book and realize, I am not alone…I have never been “alone” with my food addiction, just hiding it or denying it. I made a major decision 16 months ago, and I never looked back. The weight is off, but it is still me tucked into a smaller package now. I usually take this all in one day at a time increments, it has seemed to work for me so far. I wanted to commend you, congratulate you…for a candid, honest, gut wrenching truthful book about obesity and recovery. Thank you for writing it. Love & blessings ~ xxxx ~ leelee

    Reply
  25. Judy

    Really sad also about Mindy Kaling show being canceled. The salad looks wonderful and refreshing. Thank you.

    Reply
  26. Ash

    Even though I was skeptical at first of the raw squash and zucchini, I have to say this salad is delicious!! You weren’t lying when you said it was flavorful. Thanks so much for another option to the traditional salad!

    Reply
  27. Cinnamon Vogue

    Andy this is a fabulous salad. I love the spiral vegetables in this. What a need idea. The Salami is the perfect touch. Yes have to agree, Applegate is really good.

    Reply
  28. Janice Halsey

    Andie,
    I’ve been eating this all summer and my husband likes it as well! It’s a go to for me now!!

    Reply
  29. Hannah

    I am pregnant and not eating lunch meat right now, so I subbed in an appropriate amount of white beans instead of the salami and it was divine! Great recipe!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *