Zucchini Noodle Salad (aka Zoodles) make a great low-carb, low-calorie, nutrient dense, alternative to traditional pasta salads. In this episode I am making a Creamy Peanut Zucchini Noodle Salad and a Mediterranean Zucchini Noodle Salad. Which one will you try first?SUBSCRIBE: http://tinyurl.com/jaxbcd6 PRINT MEDITERRANEAN ZOODLE: https://tinyurl.com/yckk4g92 PRINT PEANUT ZOODLE SALAD: https://tinyurl.com/ycmkwy44FAVORITE FOODS + KITCHEN TOOLS:Vegetti: http://amzn.to/2scOab9Inpsiralizer: https://tinyurl.com/InspiralizerDaniGlass Mixing Bowls: http://amzn.to/2terSECGlass Measuring Cups: http://amzn.to/2rqUiKb7-Inch Santoku Knife: http://amzn.to/2rHtncgFOLLOW CLEAN & DELICIOUS ON SOCIAL:Facebook: http://tinyurl.com/hjb6yk3SnapChat: CleanDeliciousTwitter: https://twitter.com/DaniSpiesInstagram: http://tinyurl.com/gv6b5qePinterest: https://www.pinterest.com/danispies/COLD PEANUT ZUCCHINI NOODLE SALAD2 medium sized zucchini1/4 cup creamy natural peanut butter2 tablespoons rice wine vinegar2 tablespoons low sodium tamari or soy sauce2 tablespoons warm water1 tablespoon toasted sesame oil1 tablespoon crushed garlic1 teaspoon grated ginger1/4 teaspoon kosher salt1/4 cup roasted peanuts1/4 cup chopped scallions2 tablespoons chopped cilantroUse your favorite zoodle maker to create your noodles. Place zoodles in a large bowl ad set aside.In a spouted glass cup (or mason jar), combine rice wine vinegar, tamari, water, posted sesame oil, crushed garlic, ginger and salt. Whisk until everything is well combined.Drizzle the dressing over the zoodles and gently toss together until all of the zoodles have a nice light coating of the dressing.Top with scallions, peanuts, and cilantro. Serve and enjoy!Makes 4 servings.Nutrients per serving: Calories: 200; Total Fat: 15.1g; Saturated Fat: 2g; Cholesterol: 0mg; Carbohydrate: 10.4g; Fiber: 2.5g; Sugars: 3.8g; Protein: 8.6g MEDITERRANEAN ZUCCHINI NOODLE SALAD2 medium zucchinis1 small red onion, peeled1 14.5oz can quartered artichoke hearts, drained1/2 cup pitted Kalamata olives, halved1 cup chickpeas, drained and rinsed1/2 cup crumbled feta cheese1 cup baby tomatoes, halvedDressing:1/4 cup extra virgin olive oil2 tablespoons red wine vinegar1 tablespoon freshly squeezed lemon juice1 teaspoon dried oregano2 cloves crushed garlic1 teaspoon dijon mustardsalt and pepper to tastePlace all the ingredients for the dressing a glass spouted cup (or mason jar) and whisk together.Slice the zucchini halfway through lengthwise, being careful not to pierce through the center. spiralize the zucchinis (if using the Inspiralizer, use blade C) and add to a large bowl.Spiralize half of the red onion (if using the Inspiralizer, use blade A) and save the other half of the onion for another use. Add the spiraled onions into the bowl with the zucchini.Add artichokes, olives, chickpeas, baby tomatoes and feta cheese into the bowl.Drizzle the salad dressing over the veggies and gently stir everything together. Serve and enjoy.Serves 4-6Nutrients per 1/4th of recipe: Calories: 326; Total Fat: 21.4g; Saturated Fat: 4.9g; Cholesterol: 16mg; Carbohydrate: 28.4g; Fiber: 7.3g; Sugars: 7.3g; Protein: 9.2g Clean & Delicious is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not cost you a thing! Shopping through our links is an easy way to support Clean & Delicious and we appreciate and are super grateful for your support!***'Subscribe' Graphic, JanTub Editing; https://goo.gl/M2exoU'Notification Bell' Graphic, Cara Editing; https://goo.gl/S1R2o9'Thumbs Up' Graphic, AimeeBees; https://goo.gl/F9DTai