Zoodle Caprese Salad (Vegetarian & Gluten Free)

This spin on a traditional Caprese salad uses zucchini noodles as a base to make a delicious, healthy and gluten free meal that can do triple-duty as a lunch, dinner or side salad.

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Great news, friends! After a week away from me in her homeland (Iowa), my best friend Kelsey has returned to DC!

See, ever since Kelsey and I met and immediately became best friends back in February, we have never spent this long apart. I can't even express how much I've missed having my happy hour, gossip, and Sunday Funday buddy - so upon her return, we celebrated in a BIG way! (On a Tuesday, I might add - smart moves for the working girl)

Step 1 - Crash a happy hour at Masa 14 you are not invited to and do not belong at in any way, yet still take free drinks from...

Step 2 - Host trivia (me)/participate in trivia (Kelsey) at Penn Social, then convince some rowdy Englishmen in the crowd to buy us Irish Trashcans (for Irish Trashcan Tuesday, of course!)...

Step 3 - Go to Johnny Pistola's to hang out with our favorite bartenders, Nick and Jordan, then end the night with Souvlaki from Duccini's...

Step 4 - Death.

My rough wake-up call on Wednesday before work necessitated a quick, healthy lunch that I could pack for the office. Luckily, I had the foresight to make this zoodle salad the weekend prior! Let me tell you, there is nothing like a healthy smoothie in the morning and a caprese salad in the afternoon to kick a nagging hangover - and this takes no time at all to throw together!

Zoodle Caprese Salad

To make 2 meal-sized servings, you will need:
- 2 zucchini
- 12 oz jar roasted red peppers
- 2 cups spinach
- 1 handful cherry tomatoes, halved
- 1/2 ball fresh mozzarella
- Salt, pepper and garlic to taste
- Balsamic glaze and basil, for garnish

Begin by spiralizing your zucchini into thin noodles. Dice your red peppers up into bite-sized pieces, and half your cherry tomatoes.

Heat a large pan over medium-high heat and add 1/2 inch of water. Add your spinach and cook 2-3 minutes, until mostly wilted. Strain off the remaining water, then return the pan to the stove and add the zucchini noodles and roasted red peppers. Heat through.

Transfer to serving dishes and rip your fresh mozzarella and basil into small pieces. Sprinkle onto each serving. Top each dish with spices and balsamic glaze, then serve!

Easy as that, your lunch (or dinner) (or side dish) is on the table! Perfect for busy days, lazy days, or hungover days post-Irish Trashcan Tuesday. Is that just me?

XOXO,
Jess