Shaved Zucchini Salad with Arugula and Mint



This recipe was created in partnership with Tastemade.

Try it with Lean Cuisine Spinach And Artichoke Ravioli for a quick weeknight meal.

Salad Ingredients:

  • 1 zucchini, washed and ends trimmed
  • 1/4 cup arugula
  • 1 mint sprigs, leaves only
  • 1 tablespoon walnuts, chopped

Pesto Dressing Ingredients:

  • 1/4 cup Parsley
  • 1/8 cup packed fresh basil leaves, torn
  • 1 mint sprig mint, torn
  • 1 clove garlic, roughly chopped
  • 2 teaspoons walnuts, chopped
  • Zest of half a lemon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil

For the Dressing:

  1. In a food processor, combine the parsley, basil, mint, garlic, walnuts, zest, lemon juice, salt and pepper.
  2. Pulse until coarsely chopped. While the machine is running, drizzle in the olive oil. Blend until smooth. Pesto can be frozen or kept in the refrigerator for 1 week.

For the Salad:

  1. Using a vegetable peeler, peel zucchini into ribbons slices.
  2. In a large bowl add shaved zucchini, arugula, mint and walnuts.
  3. Pour in dressing and toss to combine.