Double-Dressed Greenie Zucchini Salad Recipe

Name: Double-Dressed Greenie Zucchini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Creamy Herb Dressing; 1/4 cup nut butter of choice (I used cashew, feel free to sub-in almond butter); 3 tablespoons lemon juice; about 1/3 cups packed herbs (I used primarily mint, but again, feel free to mix it up with parsley and/or cilantro); 1/2 tablespoon honey; 1/2 teaspoon pepper; 1 teaspoon salt; 1.5 teaspoons garlic powder; Shaved Salad and Vinaigrette; 1/4 cup pistachios (shelled); 1/4 cup pepitas (feel free to sub in sunflower seeds); 3 cups Zucchini, shaved with a vegetable peeler into strips; 1/4 medium onion, sliced very thinly; 2 tablespoons spicy brown mustard; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon olive oil

Servings: persons

Creamy Herb Dressing
1/4 cup nut butter of choice (I used cashew, feel free to sub-in almond butter)
3 tablespoons lemon juice
about 1/3 cups packed herbs (I used primarily mint, but again, feel free to mix it up with parsley and/or cilantro)
1/2 tablespoon honey
1/2 teaspoon pepper
1 teaspoon salt
1.5 teaspoons garlic powder
Shaved Salad and Vinaigrette
1/4 cup pistachios (shelled)
1/4 cup pepitas (feel free to sub in sunflower seeds)
3 cups Zucchini, shaved with a vegetable peeler into strips
1/4 medium onion, sliced very thinly
2 tablespoons spicy brown mustard
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

1
Make the cream drizzle: Combine all ingredients in a food processor or blender and blend until smooth. Set aside.
2
Lightly toast the pistachios and seeds either in the oven (on a parchment-lined sheet, watching them like a hawk!) or in a pan (over medium flame). When slightly brown and fragrant, remove from the oven/pan and set aside.
3
In the bottom of a large bowl, whisk the mustard, lemon juice, olive oil, salt, and pepper until combined. Shave the zucchini and slice the onion, and toss in the vinaigrette, coating the veggies well.
4
Spread the veggies out on a platter or divide between two bowls, drizzling with remaining vinaigrette from the bowl. Sprinkle with toasted pistachios and seeds, and before serving, drizzle with the herb dressing. Grab a fork and a seat, and lavish those lovely layers of flavor!

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Creamy Herb Dressing, 1/4 cup nut butter of choice (I used cashew, feel free to sub-in almond butter), 3 tablespoons lemon juice, about 1/3 cups packed herbs (I used primarily mint, but again, feel free to mix it up with parsley and/or cilantro), and more.

Yes, Double-Dressed Greenie Zucchini Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Double-Dressed Greenie Zucchini Salad

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