Ingredients:

  • 3 medium zucchini, spiralized (approx. 24 oz / 680g)
  • 6 large hard-boiled eggs, chopped (approx. 12 oz / 340g)
  • 1/2 tsp sea salt
  • 1/2 cup avocado mayonnaise (115g)
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh chives, minced
  • 1/4 tsp garlic powder
  • 1/4 cup Feta cheese, crumbled
  • 2 tbsp red onion, finely diced
  • 1 tbsp smoked paprika

Instructions:

  1. Spiralize the zucchini into long strands. Place them in a colander, sprinkle with the salt, and toss. Let them sit for 10 minutes, then gently squeeze the noodles with your hands or a clean kitchen towel to remove excess water.
  2. In a small bowl, whisk together the avocado mayonnaise, Dijon mustard, lemon juice, garlic powder, and minced chives until the texture is velvety and smooth.
  3. Add the purged zoodles, chopped hard-boiled eggs, and diced red onion to a large mixing bowl. Pour the dressing over the top and fold gently with a spatula until evenly coated.
  4. Gently fold in the crumbled feta cheese. Transfer to a serving platter and dust the top with smoked paprika.