Summer Zucchini Pasta Salad

Name: Summer Zucchini Pasta Salad
Prep time: 15 min
Yield: 10
Ingredients: 2 medium zucchinis, spiralized; 1 cup diced fresh cantaloupe; 1/2 cup fresh blueberries; 1/2 cup diced cucumber; 1/4 cup olive oil; 2 tablespoons apple cider vinegar; Salt to taste

A creative cook seeking a satisfying lunch for her histamine intolerance during the hot summer months created this Summer Zucchini Pasta Salad. Using abundant zucchinis and fresh fruits, she found a perfect balance of freshness, satisfying crunch, and filling nutrients, making it a favorite in her lunch rotation.

Prep Time15 minutes
Cook Time0 minutes
Servings1 Person

Why suitable for low histanmine diet

Designed with a low histamine diet in mind, this recipe uses fresh, typically low-histamine ingredients like zucchini, cantaloupe, blueberries, and cucumber. The homemade dressing of olive oil and apple cider vinegar helps avoid histamine liberators common in store-bought dressings.

Ingredients

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2 medium zucchinis, spiralized

1 cup diced fresh cantaloupe

1/2 cup fresh blueberries

1/2 cup diced cucumber

1/4 cup olive oil

2 tablespoons apple cider vinegar

Salt to taste

Instructions

0Spiralize the zucchinis into noodle-like shapes and place them in a large bowl.
1Add diced cantaloupe, fresh blueberries, and diced cucumber to the bowl.
2In a small bowl, whisk together olive oil and apple cider vinegar. Pour this dressing over the zucchini pasta and fruit, then toss to combine.
3Season with salt to taste. Serve chilled or at room temperature.

Nutrition Facts

Calories160
Protein2g
Carbs18g
Fat10g
Fiber3g

Remember that everyone's tolerance to histamine can be different, so it's important to pay attention to your body and adjust your diet accordingly. Always discuss dietary changes with a healthcare professional.

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