Fresh Zucchini Panzanella Salad with Asian Dressing

This post Fresh Zucchini Panzanella Salad with Asian Dressing was sponsored by Boston Scientific as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Fresh Zucchini Panzanella Salad with Asian Dressing

Plant-based eating continues to be a popular trend in the health and wellness space, and for good reason. Not only is plant-based eating better for the environment, but it is better for your overall health as well.

Studies show that consuming more whole, plant-based foods on a daily basis can help to reduce the risk of several chronic illnesses including coronary artery disease. I always tell my clients that the best way to enjoy more plant-based dishes is to swap some of the ingredients in your favorite dishes for plant-based ingredients, for a fresh, nutritious twist.

This summer at your family BBQ try this Fresh Zucchini Panzanella Salad instead of your traditional anti-pasta salad made with white pasta and processed meat. This delicious twist that will help you to enjoy a mouth-watering plant-based salad swap  with an extra serving of veggies.

Coronary Artery Disease – What You Need to Know

Coronary artery disease (CAD) is the most common type of heart disease and the leading cause of death in the United States in both men and women. CAD occurs when blood vessels of heart become narrow, making it difficult for blood to flow to the heart. [i] People with CAD may experience pain, shortness of breath, fatigue or even nothing at all. They also may be at risk for a heart attack.[ii]

While people should absolutely take steps to prevent CAD, the primary goal is to clear arteries that have become “clogged” in order to restore blood flow to the heart. CAD may be managed with a mixture of lifestyle changes and treatment options, with medications often being chosen as a first line of treatment.[iii]

In some cases, surgery may be needed. But there are other options too; including percutaneous coronary intervention (PCI), a minimally invasive procedure that is used to manage CAD.

Check out the The Cooking Cardiologist video below to learn more about coronary artery disease.

Heart Healthy Ingredient Swaps

One message I am passionate about is that everyone – regardless of their health – should enjoy their food and lifestyle while being mindful of their wellness. By making heart-healthy ingredient swaps, you can make a popular dish better for your heart.

By swapping this Fresh Zucchini Panzanella Salad for the traditional anti-pasta salad made with white pasta and processed meat, you are deciding to support your heart heath. Some other delicious heart healthy ingredient swaps include:

• Using plant proteins rather than meat – think tofu, tempeh or beans.
• Replace cow’s milk with soy, almond, rice or oat milk.
• Use whole grains rather than refined grains.
• Instead of reaching for the salt, load up on fresh herbs and spices to give your meals a little extra kick of flavor.
• When in need of sweetener, use a natural sugar substitute such as maple syrup, honey or stevia.
• Use avocado as a healthy fat.

Of course, it is important to remember that some heart-healthy swaps and recipes may not be right for everyone. Talk to your doctor or other qualified health care provider before making any changes to your diet. You should follow your doctor or dietitian’s guidelines for dietary restrictions for heart disease.

To learn more about CAD and healthy cooking options, visit HeartHealthyBeats.com, a resource developed by Boston Scientific.

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Fresh Zucchini Panzanella Salad with Asian Dressing

Prep Time

10 mins

Total Time

10 mins

 

Enjoy the fresh taste of summer with this Fresh Zucchini Panzanella Salad made with zucchini, mushrooms, vine ripened tomatoes, and homemade croutons. 

Course: Enree

Cuisine: Italian

Keyword: Fresh Zucchini Panzanella Salad

Servings: 2 people

Calories: 460 kcal

Ingredients

• 2 small fresh zucchini spiralized and roughly chopped
• ½ pint grape tomatoes sliced
• 1 large roasted red pepper diced
• 4 ounces baby portabella mushrooms sliced and roughly chopped
• 2 whole scallions diced, white and green parts
• 6 ounces fresh mozzarella ,optional

Homemade Croutons

• ¼ loaf of day old French bread drizzled with olive oil, minced garlic and parsley. Bake for about 10 minutes at 350 F. Cool and slice into croutons. Use gluten-free bread for a gluten-free option.

Dressing

• Use a small jar with a cover or small container with a lid to shake the dressing for thorough mixing.
• 2 tablespoon extra virgin olive oil
• 2 tablespoon duck sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon soy sauce or coconut aminos
• ½ teaspoon chili oil more or less to taste – a little goes a long way
• salt and pepper to taste

Instructions

1. Use a spiralizer to make the zucchini noodles (zoodles), rough chop and place in a fine mesh strainer. Lightly salt with a few grinds of the salt shaker and toss to coat. Allow zoodles to drain for 20 minutes or so. This will reduce the water content of the zucchini.
2. In a small bowl add the roasted red pepper, tomatoes, mushrooms, scallions and mozzarella (if using).
3. After zucchini is drained combine and toss all ingredients together and chill in the fridge while you make the croutons and dressing.
4. Assemble the dressing in a covered container and shake well to mix. Adjust flavor to taste if desired.
5. 5 minutes before serving add the croutons to the salad mix and add the dressing over the top of all. Lightly toss to coat and serve immediately.
6. We liked this recipe so much that I made it two nights in a row. Enjoy!

Recipe Notes

Note: This is best served fresh, so I made this in a small quantity. I don’t think it would this would refrigerate well.

Nutrition Facts

Fresh Zucchini Panzanella Salad with Asian Dressing

Amount Per Serving (2 g)

Calories 460 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 11g 55%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 45mg 15%

Sodium 1050mg 44%

Potassium 0mg 0%

Total Carbohydrates 35g 12%

Dietary Fiber 4g 16%

Sugars 12g

Protein 27g 54%

Vitamin A 20%

Vitamin C 170%

Calcium 70%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.

Sources:

[i] Coronary Artery Disease. MedlinePlus. NIH U.S. National Library of Medicine (NLM). Available at: https://medlineplus.gov/coronaryarterydisease.html. Accessed March 2018.

[ii] What Is Coronary Artery Disease (CAD)? Boston Scientific. Available at: www.ispciforme.com. Accessed March 2018.

[iii] How is CAD Treated? Boston Scientific. Available at: www.ispciforme.com. Accessed March 2018.

DON’T FORGET YOUR MEAL PLAN!

I hope you’re inspired to try new and different recipes, like this Fresh Zucchini Panzanella Salad! If you’re looking for additional help in meal planning or discovering new and delicious recipes to try, be sure to download my Free 16 page eBook – The 5 Day Happy & Healthy Meal Plan below!

Have you had a Fresh Zucchini Panzanella Salad before? Or have you tried this recipe? Be sure to tag me on Facebook, Instagram, or let me know in the comments below ♥

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Emily Kyle

Hi there, I'm Emily Kyle, a nationally recognized media dietitian & nutrition communications expert on a mission to help you create the happy & healthy holistic lifestyle you deserve. To help you on your wellness journey, I offer holistic health counseling, resources inside The School of Health & Happiness, and this blog which focuses on holistic health and wellness, anti-inflammatory, whole food recipes, and my love for Mother Nature inside #TheMillennialGarden.

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