Story about the recipe: I first had this salad originally on a house boat trip with friends years ago, but changed it in major ways. This is the healthier modified version. And it’s beautiful. It’s been a big hit at family gatherings.
Zucchini Pasta Salad
Author:
Susan Browning
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 salt
In a blender or food processor pulse until consistency of Parmesan (keeps in fridge for weeks)
Instructions
- Process 1st 3 ingredients in a blender.
- Add the next 4 ingredients and blend.
- Set aside.
- 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 - Toss with part of the dressing...start with half of it and taste.
- 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.
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