Zucchini Ribbon Salad with Basil‑Pine Nut Sauce (No Cheese)
Nutritional Information
12 mins
2 servings
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11g Carbs
5g Sugar
Light, low‑carb zucchini ribbons tossed in a raw basil and pine‑nut dressing — all whole, unprocessed ingredients providing rich fats from nuts and olive oil.
This recipe is originally for 2 servings. How many are you cooking for today?
Ingredients
- 3 mediums zucchinis, turned into ribbons
- 1 cup fresh basil leaves
- 1 cup pine nuts
- 1 clove garlic
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
Instructions
1
Make zucchini ribbons with a vegetable peeler and place them in a large bowl.
2
In a mortar and pestle or small blender, combine basil, pine nuts, garlic, olive oil and lemon juice to form a coarse sauce. Season with salt.
3
Toss the zucchini ribbons with the basil‑pine nut sauce until evenly coated. Serve chilled or at room temperature.
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