Recipe courtesy of Tia Mowry

Zucchini-Ribbon Salad with Pesto Vinaigrette

Name: Zucchini-Ribbon Salad with Pesto Vinaigrette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
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

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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

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.