Veggie Salad Trio with Zucchini Noodles and Pesto
If you don't have a spiralizer or spiral vegetable slicer, simply use a vegetable peeler to slice your zucchini into thin strips or cut into matchsticks, using a mandolin slicer.
Prep Time25 minutes mins
Total Time25 minutes mins
Servings: 4
Author: Hip Foodie Mom
For the spinach pesto:
- 2-3 cups fresh baby spinach or baby arugula
- 1/2 cup fresh parsley
- 2-3 cloves garlic whole or minced
- ¼ cup almonds
- 1-1½ cups good quality extra-virgin olive oil
- ½ – 1 cup freshly grated or chunks of Parmigiano-Reggiano
- Kosher salt to taste
For the salad trio:
- cauliflower pesto see recipe card down below
- fresh raw zucchini; sliced into spirals, long strips or matchsticks
- fresh greens or baby spinach
- variety of grape tomatoes
- your fave salad dressing or extra virgin olive oil + balsamic vinegar
- serve with a baguette or crackers
For the spinach pesto:
Combine the spinach, parsley, garlic, and almonds in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmigiano-Reggiano and pulse until well combined. Season with salt and enjoy!