Zucchini Salad
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.
Servings: 4
Calories: 568kcal
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 568kcal | Carbohydrates: 11g | Protein: 5g | Fat: 59g | Sodium: 1189mg | Fiber: 3g | Sugar: 7g | Vitamin C: 49mg