- Prep time
- 25 minutes PT25M
- Cook time
- NA PT0
- 3 – 4 servings
This zoodle salad is easy to throw together. It's also a terrific plant-based recipe for a quick salad, just add protein of your choosing.
- 6 zucchini, spiralized using a spiralizer
- 1 bunch basil, destemmed
- ½ cup pine nuts, toasted
- ½ bunch parsley
- 1 bunch chives
- 1 cloves garlic
- 1 each lemon zested
- 6 sprays liquid aminos
- ¾ cups olive oil
- salt to taste black pepper to taste
- 1 each yellow bell pepper, julienned
- 3 each roma tomatoes, quartered, seeded and julienned
- 1 bunch scallions, bias cut
Lightly toss the zucchini noodles with salt and set aside for 20 minutes. Drain any water that has accumulated, using paper towels lightly press the zucchini to remove any excess moisture and set aside.
For the pesto, combine the basil, ¼ cup of pine nuts, parsley, chives, garlic, lemon zest, liquid amino and olive oil in a blender. Puree until smooth and season with salt and pepper.
To make the salad, mix all of the vegetables with the remaining pine nuts and as much of the pesto as desired in a work bowl. Season with salt and pepper and serve.