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.
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
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Recipe Ingredients
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.
Easy Homemade Basil Pesto
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.
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.
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📖 Recipe
Raw Zucchini Salad with Pesto
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.
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