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- 2 medium zucchinis, spiralized - 1 cup cherry tomatoes, halved - 1 cup fresh spinach leaves - 1/2 cup homemade or store-bought basil pesto - 1/4 cup pine nuts, toasted - 1/4 cup grated Parmesan cheese (optional) - Salt and pepper to taste - Fresh basil leaves for garnish To make a great Pesto Zoodle Salad, focus on fresh ingredients. Zucchini noodles, or zoodles, serve as the base. Zoodles have a light texture and absorb flavors well. Cherry tomatoes add sweetness and color. Fresh spinach gives a nutrient boost and a nice crunch. The pesto brings bold flavor to the salad. You can use homemade pesto for a fresh taste or store-bought for convenience. Pine nuts add a nutty crunch and a touch of richness. Grated Parmesan cheese enhances the umami flavor, but it’s optional. Don’t forget salt and pepper to lift the dish. Fresh basil leaves are the perfect garnish. They add a pop of color and fresh aroma. This simple list of ingredients creates a fresh and flavorful dish. For the Full Recipe, check the detailed instructions. To start, grab two medium zucchinis. Use a spiralizer to turn them into zoodles. If you lack a spiralizer, a vegetable peeler works too. Just make thin ribbons. Zoodles are light and soak up flavors well. This dish stays fresh and vibrant with the zoodles. Next, toast the pine nuts. Grab a small dry skillet and set it on medium heat. Add your 1/4 cup of pine nuts. Stir them often for about 3-4 minutes. They should turn golden and smell nice. Once done, set them aside to cool. Toasted pine nuts add a lovely crunch. Now, let’s mix the salad. In a large bowl, combine the zoodles, cherry tomatoes, and spinach. Pour the 1/2 cup of pesto over the zoodle mix. Toss gently so everything gets coated. Season with salt and pepper to your taste. Finally, sprinkle on the toasted pine nuts and optional Parmesan cheese. Toss lightly again. Serve it up on a platter or in bowls. Garnish with fresh basil leaves for a pop of color. Check out the Full Recipe for more details! To get the best zoodle texture, start with firm zucchinis. Look for ones without soft spots. Use a spiralizer for long, thin strands. If you don’t have one, a vegetable peeler works too. Cut the zucchinis into thin ribbons. After spiralizing, let the zoodles sit for 10 minutes. This helps remove excess water. You can also lightly salt them to draw out moisture. Pat them dry with a paper towel before mixing them into your salad. This step makes sure your salad stays crisp. Homemade pesto is simple and tasty. Use fresh basil for the best flavor. Combine basil, garlic, pine nuts, and Parmesan in a food processor. Blend until smooth. Slowly add olive oil while blending. This helps create a creamy texture. Adjust the salt and pepper to your taste. Don’t forget to taste as you go! You can also add lemon juice for a fresh zing. Store your pesto in an airtight jar. Pour a thin layer of olive oil on top to keep it fresh. When serving your pesto zoodle salad, you can add a pop of color. Use cherry tomatoes in different colors for a vibrant look. Fresh herbs, like basil or parsley, add flavor and freshness. Sprinkle toasted pine nuts on top for crunch and richness. If you want more protein, add grilled chicken or shrimp. Serve the salad cold or at room temperature. It’s a great dish for parties or lunch. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily boost the protein in your pesto zoodle salad. Grilled chicken or shrimp works well. You can also use chickpeas for a plant-based option. Simply toss your choice of protein into the salad before serving. This keeps it filling and nutritious. Seasonal veggies can enhance your salad. Think about adding bell peppers or asparagus in spring. In summer, try fresh corn or snap peas. Fall brings great options like roasted butternut squash. Winter veggies like kale can add a robust flavor. Mix and match to keep the salad fresh and exciting. If you want a vegan pesto zoodle salad, swap the cheese for a nut-based alternative. You can use nutritional yeast for a cheesy flavor. Make sure your pesto is dairy-free. Many brands offer vegan pesto now. This way, you still enjoy a rich taste without animal products. For a nice crunch, add sunflower seeds or hemp hearts. This keeps the dish tasty and satisfying. For the full recipe, visit the section above. To keep your pesto zoodle salad fresh, store it in an airtight container. This helps prevent air from making the zoodles soggy. Place a paper towel inside the container. This absorbs extra moisture and keeps the salad crisp. Always store it in the fridge. The cold helps maintain its flavor and texture. You don’t need to reheat pesto zoodle salad. It tastes best cold. If you prefer warm salad, gently heat it in a skillet. Use low heat to avoid overcooking the zoodles. Stir for just a minute or two, then serve. Pesto zoodle salad lasts about 2-3 days in the fridge. After that, the zoodles may become too soft. Always check for any signs of spoilage. If it smells off or looks bad, throw it out. Enjoy your salad fresh for the best taste! Zucchini noodles, or zoodles, are a great low-carb option. They are rich in vitamins A and C. These noodles add fiber to your diet, which helps digestion. Zoodles are also low in calories, making them perfect for weight loss. They soak up flavors well, making each bite delicious. Plus, they are gluten-free, which is great for those with gluten sensitivities. Yes, you can make Pesto Zoodle Salad ahead of time. However, it’s best to store the zoodles separately from the pesto. If mixed too soon, the zoodles may become soggy. You can prep the salad and keep it in the fridge for up to two days. Just add the pesto right before serving. This keeps the salad fresh and tasty. If you don’t have a spiralizer, you can use a vegetable peeler. Just peel long strips from the zucchini. This gives you thin ribbons that work well. You can also use a box grater to create small shreds. Both methods will give you tasty zoodles for the salad. Don't worry; your salad will still be great! In this post, we explored the tasty world of Pesto Zoodle Salad. You learned about each ingredient and step, from prepping zoodles to toasting pine nuts. Tips for perfect texture and serving ideas stand out. You can add protein or seasonal veggies to mix things up. Remember to store leftovers properly to enjoy later. This dish is fun, fresh, and easy to make. It fits your healthy eating goals. Try it out, and make it your own!

Pesto Zoodle Salad

Looking for a fresh and vibrant dish? Try this delicious Pesto Zoodle Salad! Made with spiralized zucchinis, juicy cherry tomatoes, and fresh spinach, this salad is not only healthy but super quick to prepare. With a drizzle of zesty basil pesto and topped with toasted pine nuts, it’s perfect for a light lunch or a side dish. Click through to discover the full recipe and elevate your meal with this tasty and nutritious salad!
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Ingredients
  

2 medium zucchinis, spiralized

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

1/2 cup homemade or store-bought basil pesto

1/4 cup pine nuts, toasted

1/4 cup grated Parmesan cheese (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Prepare the Zoodles: Using a spiralizer, turn the zucchinis into zoodles (zucchini noodles). If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.

    Toast the Pine Nuts: In a small dry skillet over medium heat, toast the pine nuts for about 3-4 minutes, stirring frequently until golden and fragrant. Set aside to cool.

      Mix the Salad: In a large mixing bowl, combine the zoodles, halved cherry tomatoes, and fresh spinach leaves.

        Add the Pesto: Drizzle the basil pesto over the zoodle mixture. Toss gently until the zoodles and veggies are well-coated with the pesto.

          Season: Season with salt and pepper to taste.

            Finish with Garnish: Top the salad with toasted pine nuts and grated Parmesan cheese, if using. Toss lightly to incorporate.

              Serve: Transfer the salad to a serving platter or individual bowls. Garnish with fresh basil leaves for an added pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4