Zucchini-noodle Italian salad

Some days you do not want to turn on the stove at all, and this salad does not ask you to. It is 10 minutes of assembly, no cooking, and it travels well to any gathering. Having a dish you made yourself and genuinely enjoy is a good feeling to bring into any room.

What you are eating here is mostly raw, colorful plants, and that matters for the gut. The zucchini, artichokes, onion, and herbs bring fiber, which supports a healthier gut community, the same community involved in settling an immune system that has been running hot. The olives and olive oil bring polyphenols, plant compounds studied for a calmer inflammatory response, and the fat helps you absorb the fat-soluble nutrients in the vegetables. Spiralize the zucchini fresh and the texture stays bright instead of watery.

Make the plate beautiful: the green ribbons, the dark olives, the pale artichoke. Toss it gently so everything glistens with the dressing, then let it sit a few minutes so the flavors come together. Take a breath before you eat. Even a quick, cold meal lands differently in a settled body.

Ingredients

• 4 cups raw zucchini noodles, packed (about 2 medium zucchini, spiralized)
• One 14 oz can quartered artichoke hearts, drained (clean-label, no excluded additives)
• 1/2 cup pitted kalamata olives
• 1/2 cup red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/2 tsp dried oregano
• 1/4 tsp dried dill
• 1/4 tsp fine sea salt

Method

Spiralize the zucchini and pile it into a large bowl. Add the drained artichoke hearts, the olives, and the sliced red onion.

In a small bowl, whisk the olive oil, balsamic vinegar, oregano, dill, and salt into a quick dressing.

Pour the dressing over the salad and toss gently until everything is coated. Eat right away while the noodles are crisp, or chill it for up to two days. To turn it into a full meal, fold in diced or shredded cooked chicken.

*Adapted from grazedandenthused.com*