This is one of our favorites in the house!
With the many healthy food aversions I have been having this pregnancy, I was excited when hubby wanted to include this as part of our meals this week. I have been struggling with getting in all my vegetable servings in a day, so I am hoping trying this after sometime, it won't be a food aversion anymore. I loved it pre-pregnancy!
We got the idea here at Team Beachbody's Blog, and made our own modifications to it.
We used these mason jars, and the veggetti to spiralize our zucchini. For smaller amounts, we have the smaller version you can get by clicking here. If you prefer the bigger one for larger quantities, you can get that here.
We doubled up on the dressing because the servings allotted weren't enough. We also didn't put it on the bottom. It was hard for me to scoop it out when it was time to eat. So now, we place them in these small containers. We had these leftover for when I made baby food for Aaron, but if you prefer glass containers, here are a few options: baby food glass container jars or smaller mason jars.
For my 21 day fixers that are using the containers, if you follow the recipe from the original blog, it counts for 2 greens, 1/2 blue and 1/2 an orange. If you double up the dressing like we do, it will be 1 blue and 1 orange. There are other breakdowns for other programs as well. We also add protein in ours, so it also counts as 1 red. Sometimes we add more vegetables and protein, and sometimes we swap the type of vegetables; there are a lot of ways to totally make this to your liking!
Let me know if you try it and what customizations you do to fit your style!
Lots of Love,
Phoebe Grace
GREEK ZUCCHINI SALAD IN A MASON JAR
For a printable version, click here.
DRESSING
1 ripe medium avocado, cut into cubes
1/2 cup reduced-fat (2%) plain yogurt (I use Greek yogurt sometimes)
2 cloves of garlic, finely chopped
2 shallot, finely chopped (or 4 Tbsp. red onion)
4 Tbsp. fresh lemon juice
4 Tbsp. chopped fresh parsley
SALAD
1 package of ground turkey (about 1.5 lbs)
½ cup sliced celery
½ cup thinly sliced red bell peppers
½ cup thinly sliced red onion
½ cup sliced cucumber
6 cups shredded spinach
½ cup halved cherry tomatoes
2 medium zucchini
¼ cup crumbled feta cheese
DIRECTIONS:
For DRESSING:
1. Place avocado, yogurt, garlic, shallot or red onion, lemon juice, and parsley in a blender. Blend until smooth. Evenly divide dressing between mini containers. Set aside.
For SALAD:
1. Brown ground turkey and season as you prefer. I use sea salt, black pepper, garlic powder, and a little bit of cumin and cayenne pepper.
2. Drain ground turkey and evenly divide into 4 mason jars.
3. Evenly layer celery, bell peppers, onion, cucumber, spinach, and tomatoes in jars.
4. Using the veggetti, spiralize the zucchini and evenly divide into mason jars. Remove peel first if desired.
5. Place feta cheese on top.
6. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.