Zucchini Salad

Dinner
Written By Michele Jenkins

Tools used: Eco Chop, Santoku Knife, FRENCH PANTRY Olive Oil, FRENCH PANTRY Traditional Balsamic, FRENCH PANTRY Sel Gris Salt, Mini Whisk

Ingredients

  • 4 zucchini, peeled into noodles

  • 1 1/2 cups cherry tomatoes, sliced in half

  • 1/2 cup fresh basil, chopped

  • 1/4 cup pecans, chopped and toasted

  • 1/4 cup FRENCH PANTRY Olive Oil

  • 3 Tablespoons FRENCH PANTRY Traditional Balsamic

  • 1 clove garlic, minced

  • 1/2 teaspoon FRENCH PANTRY Sel Gris Salt

  • 1/4 teaspoon pepper

Directions

  • Add zucchini, cherry tomatoes, basil, and chopped pecans into a bowl.

  • Whisk the olive oil, balsamic vinegar, garlic, salt and pepper together.

  • Toss with the noodle mixture and serve immediately or refrigerate until ready to serve.

* If you have an abundance of zucchini from your garden,here is a good way to use it up with this salad that can be made quickly. Add grilled chicken, or shrimp to make it a complete meal. Make it into a Caprese Salad by adding fresh mozzarella. I have found that a Y peeler makes quick work of the zucchini into noodles.

Michele Jenkins
Previous

Healthy Peach Crisp
Next

Zucchini Ravioli