Pesto Zoodle Salad
This refreshing and unique summer salad is made on a base of zoodles, and topped off with an easy 3 ingredient pesto vinaigrette. Mix up the toppings, or add protein to make it a complete meal.
Servings: 6 servings
- 2 zucchinis large
- 1 carrot large
- 1 cup red cabbage shredded
- 2 bell peppers I used red & yellow
- olive oil
- 1 cup marinated artichoke hearts
- 1 cup black olives
- 1/4 cup sun dried tomatoes
- 1/4 cup pesto leave out parmesan for Whole30 or Vegan
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
Prepare pesto vinaigrette by adding the ingredients to a jar and shaking, then set aside.
Preheat oven to broil on high, if making roasted peppers. Slice peppers, and then add to a baking tray. Lightly spray with olive oil. Roast for 10-14 minutes, until the peppers start to char.
Use a spiralizer (or other method described above) to spiralize zucchini and carrots. Add to a large salad bowl, and then add purple cabbage.
Top with the rest of the salad ingredients, including the roasted peppers.
Serve with the pesto vinaigrette.
If making this for a meal prep option, do not add dressing until ready to serve.
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