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Zoodle Salad with Italian Pesto

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 minutes
Cook Time12 minutes
Total Time27 minutes
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.

Notes

NUTRITION

Calories: 157kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 603mg | Potassium: 499mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3905IU | Vitamin C: 84.2mg | Calcium: 63mg | Iron: 1.4mg