Zucchini-Ribbon Salad with Pesto Vinaigrette

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

1 cup baby arugula

1/4 cup packed fresh basil, torn 

1/4 cup packed fresh mint, torn 

3 tablespoons plus 1/3 cup walnuts, chopped 

1 clove garlic, coarsely chopped 

Zest of 1 lemon, plus 1 tablespoon lemon juice 

Kosher salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil 

3 zucchini, ends trimmed 

1/3 cup goat cheese, crumbled 

Directions

  1. In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
  2. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.

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