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 Time25minutes
Cook Time5minutes
Total Time30minutes
Ingredients
Lemon Pesto Vinaigtrette:
2tablespoonsextra virgin olive oil
2tablespoonsnutritional yeast
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
3tablespoonsone small handful fresh basil leaves, washed
1/4cupraw almonds
3large cloves garlic
2tablespoonsfresh lemon juice
1 1/2tablespoonsred wine vinegar
2tablespoonsmaple syrup
Salad:
1can hearts of palmI used pre-cut rounds but if using the longer ones just chop into smaller pieces
1tablespooncoconut oil
2tablespoonsturbinado sugaror regular
salt & pepper
1large zucchini
1large tomatodiced
1medium avocadodiced
1cupsweet whole kernal corn
1cupfresh blackberries
1small bunch of fresh basil leavesshredded
Instructions
Combine all the ingredients for the pesto vinaigrette in a food processor or blender and pulse a few times until smooth. Set aside.
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.
Use a potato peeler to grate zucchini into ribbons and toss in a bowl with palm hearts and other ingredients for salad.
Add dressing to taste and serve immediately or refrigerate without dressing for no more than 3 hours.