Recipes Nugget Markets Signature Recipes
Pesto Zoodle Salad
- Prep time
- 25 minutes PT25M
- Cook time
- N/A PT0
- Yield
- 3–4 servings
- Difficulty
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.
Ingredients
- 6 zucchini, spiralized using a spiralizer
- Kosher salt, to taste
- 1 bunch basil, destemmed
- ½ cup toasted pine nuts, divided
- ½ bunch parsley
- 1 bunch chives
- 1 clove garlic
- Zest of 1 lemon
- 6 sprays liquid aminos
- ¾ cups olive oil
- Cracked black pepper, to taste
- 1 yellow bell pepper, julienned
- 3 Roma tomatoes, quartered, seeded and julienned
- 1 bunch scallions, bias cut
Preparation
Lightly toss the zucchini noodles with salt and set aside for 20 minutes. Drain any water that has accumulated, then use paper towels to lightly press the zucchini and remove any excess moisture; set aside.
For the pesto, combine the basil, ¼ cup pine nuts, parsley, chives, garlic, lemon zest, liquid aminos 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.