Zucchini Pasta Salad
 
 
Author:
Ingredients
Dressing:
  • ⅓ cup red wine vinegar
  • 1T. Coconut sugar (or other sweetener)
  • ⅔ cup olive oil
Add to above dressing:
  • ¼ cup chopped fresh parsley
  • 3 T. lemon juice
  • 2 cloves garlic
  • 1T. sweet basil chopped
Salad ingredients:
  • 1 lb zucchini (spiralized )
  • 10 mushrooms (sliced)
  • 2 shallots ( minced)
  • 2 broccoli spears (chopped and blanched)
  • 1 lb asparagus ( cut into 1" pieces and blanched)
  • 1 can drained and rinsed garbanzo beans
  • 1 small can sliced black olives
  • 1-2 small fresh tomatoes, chopped
Rawmesian
  • 1 cup raw cashews
  • 1 clove garlic
  • ⅛ tsp sea saltIn a blender or food processor pulse until consistency of Parmesan (keeps in fridge for weeks)
Instructions
  1. Process 1st 3 ingredients in a blender.
  2. Add the next 4 ingredients and blend.
  3. Set aside.
  4. Place zucchini in a large bowl and add the rest of the salad ingredients. This is flexible...could added chopped artichoke hearts, red peppers, vidalia or green onion etc...whatever you love
  5. Toss with part of the dressing...start with half of it and taste.
  6. Add more to taste. Season with salt and fresh cracked pepper, Herbamare or whatever spices you enjoy. I like to also add some Rawmesian too.
Recipe by Angela Atkins at https://yourhealthunbound.com/zucchini-pasta-salad/