Adventures in Healthier Eating with 2 Kids and a Picky Husband

Zucchini & Red Pepper Salad with Spinach “Pesto”

3 WWPP Posted by 10 years ago 6 Comments

Loosely based on a salad from an old Atkins cookbook, I make this every year for an Easter Dinner salad (or something similar – I tend to change it a bit every year). The “pesto” is a simple green dressing made from spinach and dried basil. Its nothing like traditional pesto, I just didn’t know what else to call it. lol

Today I made it as run through before servings it to my whole family on Sunday. I’m super happy with the results. So happy, I ate my whole experiment batch today!Zucchini & Red Pepper Salad with Spinach “Pesto”

  • 2 medium zucchini sliced really thin
  • 1 red bell pepper cut into short strips
  • 1 cup baby spinach leaves (~30g)
  • 2-3 cloves of garlic
  • 1 tsp dried basil (I used ½ with 2-3 leaves of fresh aging basil – I was running out)
  • 1 tsp dried parsley
  • ½ tbsp olive oil (7g)
  • ½ tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • Salt & Pepper
  • ½ tbsp parmesan cheese

Blend the spinach leaves, garlic, basil, parsley, oil, lemon juice, vinegars, salt and pepper in a food processor or blender. Pour over zucchini and peppers. Eat it right away or let zucchini marinate in the fridge for a bit. When ready to serve top with the parmesan cheese.

Now I’m counting the dish as 2 large servings, it can serve more then that as a side. The picture shows the entire recipe.

Approx Nutritional Information per serving
Servings Amt per Serving
2 1/2 of the recipe
Calories Fat Fiber WWPs
97 5g 6g old: 2 new: 3
Sugar Sat Fat Carbs Protein
7g 1g 14g 5g

See other recipes using: baby spinach, basil, garlic, peppers, zucchini

Leave a comment

I’d love to hear your story or thoughts on mine.

However, to prevent the massive amounts of spam I was receiving I have turned off comments on any post older than 5 days old. If you'd like to leave me a note regarding this post or anything really try me on twitter (@RoniNoone,) my Facebook page, or even IG (@RoniNoone) I'm so sorry for the inconvenience. I never thought I'd have to do this but it's gotten way out of hand and comment management has become simply too time consuming to manage.



There are 6 comments so far. Join in on the conversation.


    March 21, 2008

    Roni, Wow that looks great!!! I am going food shopping today I will definitely be getting the ingredients for this recipe. Mel


    March 21, 2008

    We have a few Atkins/Protein Power cookbooks around too. I really like how many of the veggie dishes can still work as WW things if I just reduce the cheese or oil some. I guess that's why we don't throw out the baby with the bathwater, eh?


    March 21, 2008

    Sounds really tasty! I really like raw zucchini as a variation to cucumber.

    deanna s.

    April 4, 2008

    Hi Robin - Just found your website from a link via Kalyn. Loving it! I made the zucchini and pepper salad and put the leftovers in some tacos on the next day. Thanks for the inspiration! -Deanna


    July 23, 2008

    I have lots of peppers and zuchs that I need to use so I googled the combo and this came up--great idea and exactly what i needed but I think I'll roast the peppers slightly so it'll be a little easier on my sensitive stomach. Thanks!


    July 26, 2008

    You are SO welcome! Hope you like it! -Roni