Spiralized Greek Salad

Last week Adam and I headed to Millennium park to hear the Grant Park Orchestra play Mozart’s Mass in C minor.  You might not know, but I actually have a degree in music and while I don’t do much with it at this point in my life, I still love listening to performances.Spiralized Greek Salad | Life Healthfully Lived

This concert in the park was a lot like Ravinia.  Free for the lawn seats and you can bring a picnic and chairs and set up camp while listening to some good music.  You can pay to sit in the bowl of the park, but why pay when you can still hear the performance AND eat.  Food and music.  My two loves. And Adam, of course.

So I knew I needed to come up with some simple and easily transportable food for dinner.  I tried out these bean burgers from Minimalist Baker and they were phenomenal.  I had mine wrapped in butter lettuce and got a few buns for my bread-loving husband.  I also came up with this simple Greek salad but added a little twist by spiralizing the cucumbers.  The dressing is equally as simple and it also works great as a marinade (more on that in a later post….)

Whether you have a concert in the park or a summer party to attend, this is a great dish to bring along.   If you have time, make it the night before so the dressing can really soak into the salad.  This is one of those dishes that taste better over time.

Spiralized Greek Salad Spiralized Greek Salad | Life Healthfully Lived

  • 1 large cucumber
  • 8 oz of cherry tomatoes
  • 1/2 cup red onion, diced
  • 2/3 cup Kalamata olives, sliced
  • 1 green pepper, sliced thinly

For the dressing: 

  • 1 tsp dried minced garlic
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp spicy mustard
  • 3 tbsp apple cider vinegar
  • juice of 1/2 lemon
  • 1/2 cup olive oil
  1. Whisk together all the dressing ingredients in a small bowl and set aside.
  2. Rinse and dry the cucumber and then spiralize.  If you don’t have a spiralizer, you can also slice the cucumber however you would like.  Once you spiralize the cucumber cut up the noodles a little so they are easier to manage.  Place into a large bowl.
  3. Slice the cherry tomatoes in half and then add the rest of the vegetables to the cucumber.  Stir to combine everything.
  4. Quickly stir the dressing again and then pour about half of it over the salad.  Stir everything so all the vegetables are coated and then cover and store in the fridge until you’re ready to serve.  You can add more dressing before eating if needed.  Spiralized Greek Salad | Life Healthfully Lived

I know I have been giving you a lot of simple recipes lately and A LOT of recipes that don’t require a heat source.  It’s summer.  It’s hot and ridiculously humid.  And honestly, I’m struggling to come up with a ton of super creative meals lately.  I know I’ll get my creative juices flowing again soon, but for now I’m just going to share the few things I have going on in my kitchen right now.  Thanks for sticking around and enjoy!

Quick & Simple Gazpacho

I know, I know.  Two cold soup recipes in a row but hear me out.  I put recipes on the blog that I’ve been eating and it’s been hot here.  I haven’t really turned on my oven in over a month.  Most things have been made in my slow cooker, on my stove top, or not cooked at all.  This is how I eat and that’s what I share with you guys. Quick & Simple Gazpacho | Life Healthfully Lived Continue reading

Sweet Potato Caprese Pizza

Sweet Potato Caprese Pizza | Life Healthfully LivedWhen I was coming up with the recipe for these tasty pizzas I had such a great idea/method.  I was going to make a hashbrown like crust and then broil some delicious melty cheese, tomatoes, and basil on top.  It was going to be awesome because I was going to use my waffle iron to make this wonderfully crispy crust and then pop everything under the broiler for the final touch.

My waffle iron is now in a garbage dump somewhere in Illinois. Sweet Potato Caprese Pizza | Life Healthfully Lived

Long story short, if you have an awesome waffle iron that you love you can still make these the way that I intended.  If you have a waffle iron that is literally the spawn of Satan you can use my alternative method and still have pretty delicious results.

Also, just a quick reminder to myself and anyone around me:  Don’t decide to test a new recipe on a Saturday night when you’ve completely lost track of time, haven’t eaten in like 5 hours and it’s almost 9 p.m.

Yes, this really happened.

Yes, Adam had to deal with a hangry wife.

The things I do for you guys. 🙂

Sweet Potato Caprese PizzaSweet Potato Caprese Pizza | Life Healthfully Lived

  • 2 large sweet potatoes, shredded (I used my food processor and it was super easy but you can also use a box grater)
  • 1 batch of my No Mozzarella Mozzarella 
  • 8 oz cherry or grape tomatoes, sliced in half
  • small bunch of basil, stems removed
  • 2 large eggs, beaten (or 3 tbsp flax seed mixed with 6 tbsp water)
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • olive oil or coconut oil for the pan/waffle ironSweet Potato Caprese Pizza | Life Healthfully Lived
  1. Line a large baking sheet with a Silpat or parchment paper and place the shredded sweet potatoes, eggs, and seasonings into a large bowl and mix together until everything is well combined.
  2. If you are using a waffle iron (lucky duck), grease the iron with a little oil and scoop about 1/4 to 1/2 cup (depending on the size of your iron) of the sweet potato batter into the iron and cook until the edges are crispy.  Or your waffle iron goes ding.  Move the finished crust to the baking sheet and continue until you have used all the batter.
  3. If you don’t have a waffle iron, you can cook this in a skillet (I used this one) or on a stovetop griddle.  Use a little oil, scoop about 1/4 cup batter onto the skillet and let if cook for about 5 minutes on each side or until the edges are crispy and brown. Move to the baking sheet and repeat until you’re out of batter.
  4. Once your crusts are complete, top each pizza with a dollop of mozzarella, a few tomato slices, and basil leaves.  Sprinkle a little salt and pepper on top and then move the pizzas to the broiler for about 5 minutes or until the cheese starts to get a little brown and the tomatoes have crisped.

The fun part about this recipe is it can be dinner or it can be breakfast!  Or lunch.  Or a snack.  Or if you’re a bit odd, dessert!  I guess what I’m saying is eat this whenever the heck you want and don’t let anyone tell you that you can’t.  You don’t need that negativity in your life. Sweet Potato Caprese Pizza | Life Healthfully Lived

Happy Friday friends and enjoy your weekend!

*There are affiliate links in this post.  If you click on them and buy the product through that link, I get a percent of the sale.  Any money I get from affiliate links goes back into the blog to make it better for you, so thanks!