zucchini salad

This salad is the perfect addition to your St Patty’s Day festivities. It adds some light nutrition to your meal while keeping it green and gourmet!


Raw pesto:

2 cups fresh basil

14 fresh mint leaves

juice of ½ orange

juice of ½ lemon

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup olive oil

2 cloves garlic

¼ cup raw almonds

¼ cup raw pumpkin seeds


4 large zucchini

½ cup raw pesto

1 ½ cups arugula, chopped

3 tablespoons extra virgin olive oil

juice of 1 lemon

½ teaspoon salt

a pinch crushed red pepper

14 mint leaves, torn

6 oz burrata cheese

½ cup raw sprouted sunflower seeds

  1. In a blender or food processor, blend all the ingredients for the pesto until smooth.
  2. Thinly slice the raw zucchini into ribbons with a mandolin.
  3. Gently massage the zucchini with the pesto, lemon juice, olive oil, salt, and pepper in a large bowl.
  4. Toss in the mint leaves and arugula.
  5. Top with burrata cheese, sunflower seeds, and a drizzle of olive oil.

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