Zucchini & Red Pepper Salad with Spinach “Pesto”
This zucchini & red pepper salad with spinach "pesto" is a fresh and healthy option for any meal. Bring some color to your plate today!
Ingredients
- 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 teaspoon dried basil I used ½ with 2-3 leaves of fresh aging basil – I was running out
- 1 teaspoon dried parsley
- ½ tablespoon olive oil 7g
- ½ tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon red wine vinegar
- Salt & Pepper
- ½ tablespoon parmesan cheese
Instructions
- Blend the spinach leaves, garlic, basil, parsley, oil, lemon juice, vinegars, salt and pepper in a food processor or blender.2 medium zucchini sliced really thin, 1 red bell pepper cut into short strips, 1 cup baby spinach leaves, 2-3 cloves of garlic, 1 teaspoon dried basil, 1 teaspoon dried parsley, ½ tablespoon olive oil, ½ tablespoon lemon juice, 1 tablespoon apple cider vinegar
- 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.½ tablespoon parmesan cheese
Nutrition
Calories: 98kcalCarbohydrates: 12gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 72mgPotassium: 761mgFiber: 4gSugar: 8gVitamin A: 3676IUVitamin C: 118mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!