Thin ribbons of zucchini created with a spiral slicer, tossed with basil pesto make a wonderful salad on it’s own or side dish. It’s also good as a base for sliced chicken breast or fish for a main course salad.
20-24grape or small cherry tomatoeshalved
3-4tablespoonsbasil pestopreferably homemade (recipe here
2tablesponsgrated Parmesan cheeseoptional
Fresh basil leaves to garnishoptional
Salt and black pepperto taste
Wash zucchini, trim off ends and place in a spiral slicer fitted with the long slicing blade. Turn zucchini until long ribbons are created. Do with all four zucchini.
Place zucchini ribbons in a bowl and toss gently with the pesto. Add the tomatoes. Top with grated Parmesan if using and a sprinkle of salt and pepper. Garnish with fresh basil leaves.
Recipe from Chef Sally Cameron of AFoodCentricLife.com