SERVES 4–6
Take your palate on a summer trip to Italy with this light, refreshing, colorful zucchini salad. The zucchini noodles can be prepared the day before for a quick on-the-go assembly. We love making this salad for our friends and family. It’s perfect for a garden party or an afternoon picnic. Filled with wholesome nutrients and mouthwatering flavors, this is a must try for all!
2 medium-size zucchini
2 Tbsp. extra-virgin olive oil
Salt to taste
1 fresh heirloom tomato or 1 cup of baby tomatoes
½ cup chopped fresh basil
2 Tbsp. Cashew Parmesan Cheese
1 Bring the zucchini to room temperature. Pass the zucchini through a spiral slicer and place the resulting noodles into a large bowl. Add the olive oil and salt and let the noodles soften for about 10–15 minutes.
2 Cut the heirloom tomato into small pieces or the baby tomatoes in half. Toss into the zucchini noodles.
3 Add the chopped basil and top off with Cashew Parmesan Cheese.
If you do not own a spiralizer, you can use a vegetable peeler to make long, thin noodles out of the zucchini.
