Keto Basil and Strawberry Zucchini Noodles
This refreshing and colorful dish combines the sweetness of strawberries with the aromatic touch of basil, intertwined with spiralized zucchini for a low-carb noodle experience. It's a perfect harmony of flavors that's both satisfying and keto-friendly, ideal for a light lunch or a side dish.
Servings 2 people
Calories 250kcal
Equipment
- Spiralizer
- Mixing bowl
- Small bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 2 medium zucchini (spiralized) about 1 pound or 450 grams
- 1 cup strawberries hulled and sliced, about 152 grams
- ¼ cup fresh basil leaves chopped, about 0.2 ounces or 5.6 grams
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- ¼ cup feta cheese crumbled, about 1 ounce or 28 grams
- 2 tbsp pine nuts toasted (optional), about 0.5 ounces or 14 grams
Instructions
- Begin by preparing your zucchini. Use a spiralizer to turn the zucchini into noodles, and then set them aside in a large mixing bowl.
- In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar. This will be your dressing.
- Take the sliced strawberries, chopped basil, and crumbled feta cheese and add them to the zucchini noodles.
- Pour the dressing over the zucchini noodle mixture and gently toss to combine, ensuring all the ingredients are well coated.
- Season with salt and pepper to your liking.
- If using, sprinkle toasted pine nuts over the top for added texture and flavor.
- Serve immediately, or chill in the refrigerator for 15 minutes before serving if you prefer a cooler dish.
Notes
For a vegan option, substitute feta cheese with a dairy-free cheese alternative or omit it altogether.
Ensure to consume immediately or store in an airtight container in the refrigerator as zucchini noodles can release water over time.
Adjust the quantity of balsamic vinegar based on your preference for sweetness and acidity.
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Fiber: 5g | Net Carbs: 9g