Zucchini Noodle Caprese Salad with Walnut Pesto
Ingredients
The salad
-
1
large
zucchini
-
3
large
heirloom tomatoes, sliced
-
8
oz
burrata
-
¼
cup
toasted walnuts
-
¼
cup
fresh basil leaves
-
¼
tsp
salt
-
¼
tsp
pepper
The walnut pesto
-
½
cup
fresh basil
-
1
cup
fresh spinach
-
1
cup
walnuts
-
½
cup
olive oil
-
⅓
cup
nutritional yeast or Parmesan cheese
-
3
cloves
garlic
-
½
tsp
salt
Instructions
- Make the walnut pesto by blending all pesto ingredients in a food processor until desired consistency is reached.
- Spiralize the zucchini into noodles using a spiralizer or vegetable peeler.
- Combine half of the pesto with the zucchini noodles and toss well.
- Top the salad with sliced tomatoes, burrata, basil leaves, and walnuts.
- Season with salt and pepper to taste and add more pesto if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
8g
Sodium
200mg
Cholesterol
30mg
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