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    Home » Recipes » Lunch » Zucchini & Red Pepper Salad with Spinach “Pesto”

    Zucchini & Red Pepper Salad with Spinach “Pesto”

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 6 Comments

    red pepper salad pin

    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!

    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. 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.

    📖 Recipe

    red pepper salad featured

    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 6 minutes mins
    Total Time 6 minutes mins
    Course Salad
    Cuisine American
    Servings 2 people
    Calories 98 kcal

    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
    Keyword Peppers, Spinach, Zucchini
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Roni

      July 26, 2008 at 11:47 am

      You are SO welcome! Hope you like it!

      -Roni

      Reply
    2. melissa

      July 23, 2008 at 12:45 pm

      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!

      Reply
    3. deanna s.

      April 04, 2008 at 12:52 am

      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

      Reply
    4. Noelle

      March 21, 2008 at 8:48 am

      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?

      Reply
    5. Mel

      March 21, 2008 at 6:31 am

      Roni,

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

      Mel

      Reply
    6. Kalyn

      March 21, 2008 at 9:41 am

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

      Reply

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