Ingredients for the salad:
1 large zucchini
1 handful of cherry tomatoes
2 green onions
(can add more of the above or other favorite vegetables)
Ingredients for the pesto:
⅓ cup olive oil
1 bunch fresh basil
4 cloves garlic
Instructions for salad:
Use a vegetable spiralizer to make ‘noodles’ out of the zucchini. Drain moisture.
Dice green onion
Instructions for pesto:
Add garlic and basil to a blender or food processor and grind/chop until well blended
Drizzle in oil until it makes a paste, you may need to scrape the sides of the machine you are using periodically
You can use more oil for a thinner consistency, or less oil for a thicker consistency
Salt to taste
Add pesto to salad, toss and serve
Add your favorite protein to turn this salad into a meal!
Jennifer Brand, MPH, MS, CNS is a clinical nutritionist specializing in childhood skin rashes (like eczema), food allergies and sensitivities, and gut problems. Jennifer helps her clients resolve imbalances, nourish their bodies, restore their health, and beat chronic symptoms and health problems.