CAPRESE & ZUCCHINI NOODLE SALAD WITH A PESTO DRESSING
This recipe combines a few classic Italian-inspired flavors into one low-carb, high-vitamin plate of goodness!
Make the pesto dressing ahead of time (it keeps for while...click here for other uses) and you have an amazingly tasty meal with very little effort, making this a perfect recipe for busy week nights or meal-prepping.
PESTO PREP TIME: 5 min
SALAD PREP TIME: 10 min
FOR THE PESTO DRESSING
🌿 1 cup (240 ml) olive oil
🌿 3 cloves garlic
🌿 1 cup (20 g) fresh basil leaves
🌿 2 TBSP (20 g) pine nuts
🌿 2 TBSP (20 g) parmesan cheese
🌿 2 TBSP (30 ml) fresh lemon juice
🌿 ½ tsp salt
FOR THE SALAD
🍅 2 zucchini (courgette), spiraled into noodles
🍅 Salt to season
🍅 9 oz (250 g) cherry tomatoes, halved
🍅 7 oz (200 g) buffalo mozzarella (little balls, or a big piece pulled apart into chunks)
🍅 Pine nuts, grated parmesan, and fresh basil to garnish
MAKE THE DRESSING
Blend all the dressing ingredients together, pour into an air-tight container and set aside to let the flavors infuse (can be made days in advance…it will keep!).
MAKE THE 'ZOODLES'
1) Use a spiralizer to create zucchini noodles
2) Spread zoodles out onto a large cutting board, sprinkle with a bit of salt and let sit 5 minutes in order to pull a bit of moisture out of the zucchini (you will see it start to ‘sweat’).
3) Blot zucchini with a paper towel and transfer to a large bowl.
4) Pour desired amount of dressing over the zucchini (reserve unused dressing for another time) and mix well to thoroughly coat.
Arrange zucchini noodles onto individual serving plates, top with tomatoes and mozzarella, drizzle with a bit more dressing and garnish with pine nuts, parmesan cheese and slivers of fresh basil as desired
Recipe & Photo Credit: Cathy Menees
this dressing will keep for at least 2 weeks in your fridge (so you can make it in advance), and it’s delicious over just about any salad, as well as a great seasoning for fish or chicken.
Zucchini has a lot of moisture, so if you skip the salt/blotting step, the zucchini will release its moisture into the salad, which will water down the taste and make a water mess on your plate.