Zoodle salad with lemony seitan

by in Lunch & Dinner
Tags: ,
Time: Preparation time , cooking time , total time
Serves: 2 people
Seitan zucchini salad, low carb vegan

This is my new favorite meal salad. The spicy mustard dressing combines really well with the hearty seitan and creamy avocado. With only about 10 grams of carbohydrate, this is a real low carb winner! It uses the same seitan recipe as the lettuce wraps I posted a few days back. I make this seitan in large batches and freeze it, so I always have some on hand to make a quick meal.

I finally convinced myself I needed spiral cutter to make 'zoodles' (zucchini noodles) with. I got the Spirelli by Gefu and I'm pretty pleased with it. It's easy to use and doesn't take up a lot of space, which is essential in our tiny kitchen. If you don't have a spiral cutter, a mandolin also works. If you have only have basic kitchen equipment, you can just cut the zucchini into thin strips (julienne) with a knife.


  • 200 gram olive-lemon seitan (equals 1/4 of the recipe I linked to above)
  • 2 tablespoons mustard
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1/4 teaspoon concentrated liquid sweetener (or to taste)
  • 1 large zucchini, cut into noodles
  • 1 avocado, cubed
  • 1 handful smoked or roasted almonds, chopped


Cut the seitan into strips. Heat a skillet with some oil on medium high and sauté the seitan until it is nicely golden brown on two sides.

In a small bowl mix the ingredients for the dressing (mustard to sweetener) with a fork. Divide the zucchini noodles over two bowls and mix them with the dressing. Put seitan, avocado and almonds on top and serve!

Nutritional info

A one person serving (half of this recipe) has about 495 kcal, 37 g fat (5 g saturated), 11 g net carbohydrate, 10 g fiber and 26 g protein.


kushi op 4-2-2016 - 3:53

This salad looks so healthy, delicious and beautiful!

Martine op 4-2-2016 - 8:25

Thanks Kushi! Let me know if you make it :)

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