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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 mins
Total Time25 mins
Course: Main
Servings: 4
Author: Hip Foodie Mom

Ingredients

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

Instructions

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!

For the salad trio:

  • Place everything into sections within a large salad bowl. Mix the pesto with the fresh, raw zucchini and enjoy! The cauliflower pesto can be enjoyed topped on the bread or with crackers on the side or simply by itself.