This salad is so fresh and delicious, it is perfect as a lunch by itself, as a side to a main meal or a dish that you can whip together to take to a BBQ. This salad is super crunchy, which I just love! This morning at the Farmers Markets there were loads of gorgeous zucchini which is what inspired me to make this salad for our Saturday lunch. I also bought some fresh scallops from the markets, so I seared them in the pan until they caramelised and topped the salad with seared scallops. Oh la la it was a fabulous lunch! I hope that you enjoy this recipe as much as my husband Cameron and I did.
Zucchini & Pine Nut Salad
Prep time
Total time
Author: Caralee - Real Food Pledge
Ingredients
- 3 medium zucchini
- 1 cup cherry tomatoes
- 3 tablespoons of pine nuts
- Large handful of fresh basil
- ¼ cup olive oil
- 1 lemon
- ½ teaspoon fresh garlic (crushed)
- Salt & pepper to taste
Instructions
- Wash the zucchini and make noodles either with a spiraller or julienne peeler. I used a julienne peeler to make this salad.
- Place the zucchini noodles in a large bowl.
- Chop the cherry tomatoes in half and add to the bowl.
- Wash and roughly chop the basil and place in the bowl.
- Add the pine nuts to the bowl.
- To make the dressing, in a shaker place the olive oil, crushed garlic and lemon juice. Shake until combined.
- Pour dressing over the salad and mix all the ingredients together.
- Serve immediately.
Â
None of your delicious looking dishes give an indication on how many servings they make. Would if be possible to give me an idea for the salads and the carbonara?
Many thanks
Viv
This one will make two servings for a main meal or 4 – 6 serves if you make it as a side dish. 🙂 xx