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!


Ingredients

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


Salad:

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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