Bursting with fresh summer flavor, this arugula zucchini salad features thinly sliced zucchini ribbons, peppery arugula and toasted pine nuts, topped with a basil vinaigrette and a sprinkle of [dairy free] feta. This refreshing vegan salad is super easy to make and it’s beautiful, too.
For the zucchini salad:
- 4 medium zucchini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon coarse salt
- 4 ounces arugula
- 1/4 cup toasted pine nuts
- 1/4 cup basil vinaigrette
- 1/4 cup dairy free feta crumbles
For the vinaigrette:
- 2 cups fresh basil leaves
- 3/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup champagne or white wine vinegar
- 1 garlic clove (minced)
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
Place the vinaigrette ingredients into a
food processor or blender and puree until smooth. Transfer to an airtight container until ready to use.
Using a vegetable peeler or mandolin, thinly slice the zucchini lengthwise into ribbons. Discard the centers if there are a lot of seeds.
Place your zucchini in a large
mixing bowl. Drizzle with olive oil, lemon juice and coarse salt. Gently toss the zucchini to coat them and allow let the zucchini rest for about 10 minutes.
If liquid has accumulated after the 10 minutes, drain it or transfer the zucchini without the liquid to a separate bowl to assemble the salad.
Add the arugula and pine nuts to the zucchini, and toss with 1/4 cup of basil vinaigrette.
Sprinkle feta onto the salad before serving.
Calories: 568kcal Carbohydrates: 11g Protein: 5g Fat: 59g Sodium: 1189mg Fiber: 3g Sugar: 7g Vitamin C: 49mg