Zoodles serve as the backbone for this light and flavorful summer salad, which is finished with a simple three-ingredient pesto vinaigrette. To make it a complete meal, switch up the toppings or add some protein.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: Salad
Keyword: Italian Pesto, Zoodle Salad
Servings: 6
Ingredients
two large zucchini
One huge carrot
One cup of shredded red cabbage
Two jalapeƱos I utilized yellow and red.
extra virgin olive oil
One cup of marinated artichokes
One cup of dark olives
1/4 cup sun-dried tomatoes
Pesto Vinaigrette
one-fourth cup pesto If you're vegan or Whole30, omit the parmesan.
one-fourth cup lemon juice
1/4 cup vinegar made from white wine
Instructions
Shake the ingredients in a jar to make the pesto vinaigrette, then set it aside.
If you are roasting peppers, preheat the oven to high broil. Cut peppers into pieces and place them on a baking dish. Use a little olive oil spray. Roast the peppers for 10 to 14 minutes, or until they begin to brown.
Spiralize the carrots and zucchini using a spiralizer or another technique mentioned above. Transfer to a sizable salad bowl, followed by the purple cabbage.
Add the roasted peppers and the remaining salad ingredients on top.
Alongside the pesto vinaigrette, serve.
If you want to use this as a meal prep option, wait to add the dressing until right before serving.