My friend Polly turned me onto the Veggetti spiralizer. It’s this super inexpensive gadget that turns vegetables like carrots, zucchini, and squash into spaghetti-shaped noodles. It looks like a pencil sharpener and it is so easy to use.
I love to add a lot of color to my salads, so to make this one look like a rainbow, I used snap peas, cherry tomatoes, and radishes.
To keep with the whole pasta theme, I added some basil pesto to the dressing.
It’s simple, low in calories and so delicious and healthy, you can enjoy it without any guilt
xxx Chef MM
Zucchini & Yellow Squash Salad
Ingredients
FOR THE SALAD
- 2 yellow squash- ends trimmed
- 2 zucchini – ends trimmed
- 1 sweet yellow corn
- 1 cup– sugar snap peas
- 1 cup cherry tomatoes
- ¼ red onion
- 3 radishes
- 2 TBS black sesame seeds to garnish
- ¼ cup Parmesan shavings
FOR THE DRESSING
- 2 TBS basil pesto
- ¼ cup olive oil
- 1 TBS Dijon mustard
- Lots of salt and black pepper
- Juice of 1 lemon
Instructions
Whisk the ingredients for the dressing together to combine and set aside
Use a spiralizer or veggetti to cut the zucchini and yellow squash into spaghetti-like strands.
Halve the cherry tomatoes and sugar snap peas. Slice the radishes into thin disks. Cut the onion into thin slivers.Cook the corn in a paper towel in the microwave for 4 minutes. Stand it on one end and remove the kernels.
To Assemble
Place the yellow squash and zucchini spaghetti in a bowl. Top with the the cherry tomatoes, snap peas, onions, radishes and corn.
Garnish with black sesame seeds and Parmesan shavings.
Dress just before serving and lightly toss to coat.
SERVES 4
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