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!
- 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.
|Servings||Amt per Serving|
|2||1/2 of the recipe|
|97||5g||6g||old: 2||new: 3|