Pesto Zoodle Salad
Spiralized zucchini noodles tossed with vibrant basil pesto, halved cherry tomatoes, and shaved Parmesan — a no-cook, low-carb salad that eats like pasta but keeps things fresh and light.
Ingredients
- 4 medium zucchini, spiralized
- 1/3 cup prepared basil pesto (store-bought or homemade)
- 2 cups cherry tomatoes, halved
- 1/2 cup Parmesan cheese, shaved or grated
- 1/4 cup pine nuts, toasted
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh basil leaves, torn
Instructions
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1
Place 4 spiralized medium zucchini in a large bowl. If they release a lot of moisture after spiralizing, pat them gently with paper towels.
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2
Add 1/3 cup prepared basil pesto (store-bought or homemade) and 2 tbsp fresh lemon juice to the zucchini and toss well to coat every strand evenly.
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3
Fold in 2 cups halved cherry tomatoes and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
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4
Divide among 4 plates. Top each serving with 1/2 cup shaved or grated Parmesan cheese, 1/4 cup toasted pine nuts, and 1/4 cup torn fresh basil leaves. Serve immediately.