Zucchini-Ribbon Salad with Pesto Vinaigrette

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

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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.