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    Home » Recipes » Salads

    Raw Zucchini Salad with Pesto

    Published: Apr 21, 2015 · Modified: Jun 26, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

    101 shares
    Jump to Recipe Print Recipe

    Spiral vegetable slicers are great for creating spaghetti-style zucchini noodles (sometimes called zoodles), but what about the other blades? Use the thin slicing blade and make beautiful ribbons for this zucchini salad with pesto. The ribbons make wonderful raw salads for lunch and dinner. Zucchini noodles are handy if you eat low carb or grain-free.

    Zucchini Pesto Ribbon Salad | AFoodCentricLife.com

    Why This Recipe Works

    • It helps you get more out of your spiralizer.
    • It's cool, refreshing, and a nice summer side dish.
    • It gets more veggies into your diet.
    • No cooking involved
    Jump to:
    • Why This Recipe Works
    • Recipe Ingredients
    • Recipe Instructions
    • Easy Homemade Basil Pesto
    • Tips for Serving
    • Substitutions
    • More Zucchini Recipes
    • ⭐️Did you Make This?
    • 📖 Recipe

    Recipe Ingredients

    Zucchini Pesto Ribbon Salad|AFoodCentricLife.com

    Please see the recipe card for all measurements.

    • Zucchini: 4 medium, about 2 pounds
    • Tomatoes: Use the grape tomatoes or small cherry tomatoes, and get the mixed colors if you prefer.
    • Basil pesto: Use either store bought or homemade. Homemade pesto is easy in the food processor.
    • Parmesan cheese: Optional, but adds a nice, salty savory flavor, that 5th flavor called umami. Use the shredded versus the finely ground.
    • Fresh basil leaves: to garnish, optional

    Recipe Instructions

    • Wash zucchini, trim off ends and place in a spiral slicer fitted with the long slicing blade to make the ribbons.
    • 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.
    Zucchini Pesto Ribbon Salad|AFoodCentricLife.com

    Easy Homemade Basil Pesto

    Classic green basil pesto in a white bowl.

    Basil pesto is easy to make at home with just a few ingredients and a food processor. Basil leaves, pine nuts. olive oil, Parmesan cheese, lemon juice and garlic. You can omit the cheese for vegans or dairy-free diners. If you need a recipe, read this post. 

    Tips for Serving

    To serve, slice your zucchini into ribbons, then toss with about three tablespoons of pesto. If it seems dry at all, add a teaspoon of olive oil to the mix and toss with your hands, gently. Dress the ribbons just before serving so they stay crisp and don't get soggy.

    Zucchini Pesto Ribbon Salad | AFoodCentriclLife.com

    Substitutions

    For another dressing option, toss the zucchini ribbons with my Asian Almond Sauce. It's vegan except for the honey. Swap the honey for a keto simple syrup or brown rice syrup.

    For another dressing option, make the lemon vinaigrette recipe in this post, made with olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt and pepper.

    To make it more of a meal, add the tomatoes and serve topped with sliced grilled chicken or fish.

    More Zucchini Recipes

    For ideas on what to do with zucchini, find ideas here in this post. And these zucchini applesauce muffins are great for breakfast or an afternoon snack.

    • tomato and zucchini casserole
      Tomato and Zucchini Casserole (Dairy-free)
    • grilled zucchini
      Quick and Simple Grilled Zucchini
    • Zucchini appetizer rolls with goat chese
      Zucchini Appetizer Rolls with Goat Cheese
    • Zucchini Casserole with Parmesan Crumb Topping
      Easy Zucchini Casserole with Parmesan Cheese Crust

    ⭐️Did you Make This?

    If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    Zucchini Pesto Ribbon Salad|AFoodCentriclLife.com

    Raw Zucchini Salad with Pesto

    Sally Cameron
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 94 kcal

    Ingredients
      

    • 4 medium zucchini 2 pounds
    • 20-24 grape or small cherry tomatoes halved
    • 3-4 tablespoons basil pesto preferably homemade (recipe here
    • 2 tablespons grated Parmesan cheese optional
    • Fresh basil leaves to garnish optional
    • Salt and black pepper to taste

    Instructions
     

    • 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.

    Notes

    To serve, slice your zucchini into ribbons, then toss with about three tablespoons of pesto. If it seems dry at all, add a teaspoon of olive oil to the mix and toss with your hands, gently. Add the tomatoes and serve topped with sliced grilled chicken or fish. It's also great as a lunch all alone or as a side dish. A sprinkle of grated Parmesan is good too, especially if you love Parm like I do. 

    Nutrition

    Calories: 94kcalCarbohydrates: 10gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 139mgPotassium: 698mgFiber: 3gSugar: 7gVitamin A: 1039IUVitamin C: 54mgCalcium: 63mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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