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Upgrade your low-carb meal plan with this easy-to-make Zucchini Noodle Salad featuring nutrient-rich collard greens and crisp cucumbers, all dressed in a creamy evaporated milk dressing for a delightful low-carb side or main dish.
5 minutes
0 minutes
Ingredients:
1 Zucchini
2 cups Collard greens
2 Cucumbers
1/4 cup Evaporated milk
Juice of 1 lemon Lemon juice
2 cloves Garlic
2 tablespoons Extra virgin olive oil
To taste Salt
To taste Pepper
Instructions:
- Slice zucchini into thin noodles using a spiralizer or mandoline.
- Rinse and chop collard greens into bite-sized pieces.
- Peel and slice cucumbers into thin rounds.
- In a mixing bowl, whisk together evaporated milk, lemon juice, garlic (minced), olive oil, salt, and pepper until well combined.
- Add the zucchini noodles, chopped collard greens, and sliced cucumbers to the dressing. Toss gently to coat all ingredients evenly.
- Serve immediately or refrigerate for at least 30 minutes before serving to allow flavors to meld.
