Greek Zucchini Salad

Greek Zucchini Salad in a Mason Jar

Total Time: 25 min.
Prep Time: 25 min.
Cooking Time: None
Yield: 4 servings

Ingredients:
2 medium zucchini
½ ripe medium avocado, cut into cubes
¼ cup reduced-fat (2%) plain yogurt
1 clove garlic, finely chopped
1 shallot, finely chopped (or 2 Tbsp. red onion)
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
½ cup sliced celery
½ cup thinly sliced red bell peppers
½ cup thinly sliced red onion
½ cup sliced cucumber
6 cups shredded spinach
½ cup halved cherry tomatoes
¼ cup crumbled feta cheese
¼ cup pitted Kalamata olives

Preparation:
1. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard core. Cut slices lengthwise into ½- inch ribbons. Set aside.
2. Place avocado, yogurt, garlic, shallot, lemon juice, and parsley in a blender; cover. Blend until smooth. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
3. Evenly layer celery, bell peppers, onion, cucumber, spinach, tomatoes, cheese, olives, and zucchini on top of dressing in jars.
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.