Recipe courtesy of Tia Mowry
Episode: Besties Brunch
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Zucchini-Ribbon Salad with Pesto Vinaigrette
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

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

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.

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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