Simple Zucchini Pasta Salad
A vibrant explosion of colors and tastes featuring fresh zucchini, cherry tomatoes, and basil, coated in zesty lemon and sprinkled with creamy almond parmesan.
Ingredients
Main Ingredients
- 1 medium zucchini, julienned or spiralized Look for firm, shiny zucchini
- 1 handful cherry or grape tomatoes, halved Choose vibrant colors for more visual appeal!
- small handful alfalfa sprouts Optional, but they add great texture
- 1-2 leaves basil, chiffonade Fresh basil is a must!
- 1/2 lemon Juice of Adds brightness; use fresh if possible
- 1/4 avocado diced For creaminess—make sure it’s ripe!
- sprinkle hemp hearts Optional, for nutrition
- pinch or two red pepper flakes For a little heat, optional
- Himalayan salt & freshly cracked pepper to taste, adjust according to preference
- Almond parmesan for dusting, a delicious dairy-free alternative
Instructions
Preparation
- Wash all your veggies thoroughly.
- Julienne the zucchini or spiralize it using a spiralizer to mimic 'noodles'.
- Halve your cherry tomatoes, ensuring they are ripe and flavorful.
Mixing
- In a medium-sized bowl, add the prepared zucchini and tomatoes.
- Toss in the alfalfa sprouts and basil.
Dressing
- Squeeze the fresh lemon juice over the mixture.
- Add diced avocado, a generous sprinkle of hemp hearts, salt, and pepper to taste.
Serving
- Give everything a gentle toss to combine.
- Serve with a dusting of almond parmesan on top.
Notes
Let the salad sit for 10 minutes before serving to allow the flavors to meld. Avoid over-dressing to keep the salad fresh and crisp.