Description
Garden Zoodle Pesto Salad is a vibrant, refreshing dish perfect for summer gatherings. This delightful salad features spiralized zucchini, fresh basil pesto, and colorful veggies, making it both visually stunning and packed with flavor. Ideal as a light lunch or a side dish for barbecues, this easy-to-make recipe will impress your friends and family while keeping things healthy.
Ingredients
Scale
- 2 medium zucchini (spiralized)
- 2 cups fresh basil leaves
- 1/4 cup pine nuts (lightly toasted)
- 2 cloves garlic (minced)
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 cup cherry tomatoes (halved)
- 2 cups fresh spinach leaves
Instructions
- Spiralize the zucchini into zoodles using a spiralizer or julienne peeler.
- In a food processor, blend basil leaves, toasted pine nuts, minced garlic, Parmesan cheese, and olive oil until smooth.
- In a large bowl, combine zoodles with spinach and halved cherry tomatoes.
- Drizzle pesto over the mixture and toss gently to coat.
- Serve immediately, garnishing with extra pine nuts or Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 290
- Sugar: 3g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg