Practical Paleo Summer Squash Caprese Noodles Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 110.0
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.9 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.2 g

View full nutritional breakdown of Practical Paleo Summer Squash Caprese Noodles Salad calories by ingredient
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Number of Servings: 6


    4-6 zucchini/yellow squash (to yield 5 cups julienned)
    1 cup cherry tomatoes, quartered
    1/4 cup fresh basil, thinly sliced
    1 clove garlic, grated or finely chopped (I actually used garlic powder b/c sometimes raw garlic is too much for me)
    1/4 cup extra virgin olive oil
    Sea salt and pepper to taste


Can easily substitute yellow squash for zucchini.


1. Chop the ends off of the zucchini, and peel down to the center seedy section with a julienne vegetable peeler to make fettuccine-like noodles. (You can use a standard peeler if you donít have a julienne peeler).

2. Combine the cherry tomatoes, basil, garlic, extra-virgin olive oil, sea salt and pepper in a medium-sized mixing bowl.

3. Toss the squash with the tomato mixture, and place onto a flat dish or into a bowl to serve.

Serving Size: 6 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user COBYMAC.

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