This zucchini salad recipe is light, quick, refreshing and easy to make. I’ve found this perfect for me, as a light lunch or served as a side dish for dinner. It’s very versatile. I’ve developed this recipe to serve 2 , but normally make this just for myself for lunch, so, I use half of these measurements. You can obviously double it, to serve as a family side dish, too.
To make this light and refreshing dish, you will need:
2 small zucchinis, 1/2 of a lemon to juice, 2 tsp olive oil, 1/4 cup grated parmigiana reggiano, 1/4 cup pine nuts, Himalayan pink salt (or sea salt ) & pepper to taste. If you like more of a kick to it, add a dash of crushed red pepper flakes.
First you’ll want to spiralize your zucchini ( creating zoodles) into a bowl. Next, add your olive oil and then squeeze your lemon juice on top. Sprinkle a bit of sea salt & fresh ground pepper and give it a toss. Grate some fresh parmesan cheese on top and set it aside.
In a small skillet, heat up your pine nuts, on low heat. Warm these until they turn a light golden brown. This will give your pine nuts a nice flavor and add some crunch to your salad. Now, add the toasted pine nuts into your bowl, cover and refrigerate to let it all marinate, or eat it as is. I prefer to let the flavors settle in a bit, but either way, it makes a light, refreshing, healthy dish.
To spiralize your zucchini into Zoodles, I used a small handheld zucchini spiralizer. that my mom had given me when I was living alone in LA. If you’re making this dish for more than 1 or 2 servings, then I recommend using the Kitchen aid spiralizer attachment (which I later received as a birthday gift from my siblings)! I hope you enjoy this healthy, easy dish!
To watch the 1 minute video of how to make this, go to my igtv @Purejoyfoodie on Instagram. EnJoy!