| 14 | 10 | 399 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 2 |
| 1 1/2 cup slices | Zucchini (or spiralized) |
| 1/2 cup | Edamame (soybeans), cooked |
| 1/2 cup diced | Celery |
| 1/2 cup chopped | Red bell pepper |
| 1/2 cup | Cherry Tomatoes |
| 1/4 cup, crumbled | Feta cheese |
| 8 olive(s) | Kalamata olives |
| 1/2 cup | Spinach (Avocado Spinach Dressing) |
| 1/2 avocado(s) | Avocado (Avocado Spinach Dressing) |
| 1 tbsp | Lemon juice (Avocado Spinach Dressing) |
| 2 tbsp | Extra virgin olive oil (Avocado Spinach Dressing) |
| 2 tbsp | Greek yogurt, plain, 2% M.F. (Avocado Spinach Dressing) |
| 1/2 tsp | Salt (Avocado Spinach Dressing) |
| 1/4 tsp | Black pepper (Avocado Spinach Dressing) |
1. Spiral or shred or thinly slice zucchini. Set aside.
2. In a high powdered blender mix dressing ingredients until smooth.
3. Pour 1/2 the dressing into the bottom of 2 mason jars.
4. Add celery on top of dressing.
5. Add peppers on top of celery then top with edamame (alternatively you can use chicken).
6. Sprinkle feta cheese then add tomatoes and olives.
7. Lastly place 1/2 the spiralized zucchini into each mason jar.
8. Cover and refrigerate. Last up to 5 days.
9. Once ready to eat, shake the jar vigorously then pour onto a plate. Toss with fork if needed to mix dressing.
Zucchini
is a good source of potassium which helps to maintain water balance in the body!
| Meat Alternative | 0.3 |
| Milk Alternative | 0.5 |
| Vegetables | 4.8 |
