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Zucchini Ribbon Salad with Lemon Pesto Vinaigrette (Vegan+GF)

Instead of opting for that boring salad, try changing things up with this unique and flavor loaded one with the most delicious pesto vinaigrette!
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes

Ingredients

Lemon Pesto Vinaigtrette:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons one small handful fresh basil leaves, washed
  • 1/4 cup raw almonds
  • 3 large cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons red wine vinegar
  • 2 tablespoons maple syrup

Salad:

  • 1 can hearts of palm I used pre-cut rounds but if using the longer ones just chop into smaller pieces
  • 1 tablespoon coconut oil
  • 2 tablespoons turbinado sugar or regular
  • salt & pepper
  • 1 large zucchini
  • 1 large tomato diced
  • 1 medium avocado diced
  • 1 cup sweet whole kernal corn
  • 1 cup fresh blackberries
  • 1 small bunch of fresh basil leaves shredded

Instructions

  1. Combine all the ingredients for the pesto vinaigrette in a food processor or blender and pulse a few times until smooth. Set aside.
  2. Melt coconut oil in a medium frying pan and add hearts of palm, sugar, and salt and pepper to taste. Saute, stirring occasionally, for about 6 minutes or until the edges turn a nice golden brown. Remove from heat and cool while prepping salad.
  3. Use a potato peeler to grate zucchini into ribbons and toss in a bowl with palm hearts and other ingredients for salad.
  4. Add dressing to taste and serve immediately or refrigerate without dressing for no more than 3 hours.