Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Zucchini Basil and Parmesan Salad
This Zucchini Basil and Parmesan salad is a perfect way to savour the flavours of late summer.
Course
Salads
Cuisine
American
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Calories
213
kcal
Author
Elaine
Equipment
spiralizer
Ingredients
⅓
cup
olive oil,
extra virgin
2
tablespoon
lemon juice,
freshly squeezed
1
teaspoon
coarse salt
½
teaspoon
black pepper
freshly ground
¼
teaspoon
dried red pepper
2
medium zucchini,
trimmed
¼
cup
fresh basil,
chiffonade cut
2
green onions,
thinly sliced
¾
cup
tomatoes,
seeded and diced
¼
cup
Parmigiano Reggiano,
shaved into curls
Instructions
Whisk together the olive oil, lemon juice, salt, pepper, and crushed red pepper. Set aside to allow flavours to blend.
Use a spiralizer or a mandoline or a very sharp knife to slice the zucchini very thinly. Place in a large bowl.
Chop the onions and tomatoes and add to the bowl. Gently tear or chiffonade cut the basil and add.
Toss with the dressing just before serving. Garnish generously with shavings of Parmesan Reggiano.
Notes
*You will likely have some of the vinaigrette left over for another use.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Cholesterol:
4
mg
|
Sodium:
757
mg
|
Potassium:
357
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
473
IU
|
Vitamin C:
26
mg
|
Calcium:
111
mg
|
Iron:
1
mg