Zucchini and Anchovy Quick Salad

01/01/16 | Recipes, Salads | 1 Comment

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You know how easy it is to reach out for just about anything when you are on the run, have little to no time and an empty fridge. Sounds familiar? Here is another recipe to show you that throwing a 15-minute lunch is totally possible. Just be sure to have some canned anchovies or sardines at home, and maybe some frozen dill. For fresh produce – all you need is a zucchini and perhaps the dill. It tastes best when fresh.

Many people despair over the fact that so many vegetables are goitrogenic and need to avoided is one is healing the thyroid. This is true and it can be frustrating that great super-veggies like kale, broccoli, chards, etc. need to be avoided in the healing phase. But, let’s refocus on what we can eat rather than what we cannot. And, zucchini is a highly nourishing vegetable that’s not a goitrogen.

Zucchini is a good source of protein, Vitamin A, thiamin, niacin, phosphorus and copper, and a very good source of dietary fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese. These are all super important nutrients when you are balancing your hormones.

Zucchini and Anchovy Quick Salad
 
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Ingredients
  • 1 large zucchini, grated to slices
  • 1 can anchovies or sardines, mashed with a fork
  • ⅓ bunch of dill, chopped
  • 2 tablespoons of olive oil
  • juice of 1 lemon
  • sea salt

How To Make
  1. Beat together olive oil, lemon juice and sea salt into a nice vinaigrette.
  2. Combine zucchini, anchovies (or sardines) and dill.
  3. Pour the vinaigrette over the zucchini slides.
  4. Mix it all together and voila!

I bet that took less than 15 minutes. No excuses not to make lunch at home. If you need some carbs, have this salad over some gluten free bread or rice crackers.

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One Comment

    Suzanne says:

    Made this today, it was quick, tasty and satisfying! Thanks!