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    Home » Salad

    Zucchini Salad

    Published: May 24, 2018 · Modified: Jul 9, 2018 by Alkaline Recipes with Leave a Comment

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    Zucchini Salad.  As the weather gets warmer, and fresh produce abounds, it is time for a light and refreshing salad that isn't just lettuce.  This zucchini salad flavor is enhanced with basil and leeks, and served on a bed of fresh tomatoes.  Light, refreshing, delicious  and pretty enough to serve to guests.  Vegan, gluten free, dairy free.

    Zucchini Salad

    Zucchini Salad

    Alkaline Recipes
    Zucchini Salad is a light, fresh, summer salad that is perfect as a side dish.  Vegan, gluten free, dairy free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Refrigerator 1 hr
    Total Time 15 mins
    Course Salad
    Cuisine American
    Servings 4
    Calories 210 kcal

    Ingredients
      

    • 3 zucchini, shredded
    • ¼ cup vegan parmesan cheese
    • ¼ cup fresh basil, chopped
    • 2 cloves garlic, minced
    • ¼ cup leeks or green onions, chopped
    • 1 tablespoon lemon juice, juice of 1 lemon
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 3 tomatoes, sliced
    • 2 tablespoon olive oil
    • 1 tablespoon fresh basil for garnish

    Instructions
     

    • Add salt to shredded zucchini and let sit for 15 minutes to remove water from zucchini.  Squeeze zucchini with clean towel.
    • Add, cheese, basil, garlic, onion, lemon juice, olive oil and pepper to zucchini and mix well.
    • Press zucchini mix into 4 ramekins, and refrigerate for 1 hour.  Slice tomatoes and arrange on plate.
    • Run knife around edge of ramekin.  Turn ramekin upside down on top of tomato slices.  Garnish with fresh basil

    Nutrition

    Serving: 1remekinCalories: 210kcal
    Keyword dairyfree, glutenfree, nobake, salad, sidedish, vegan, vegetarian, zucchini
    Tried this recipe?Let us know how it was!

     

    Zucchini Salad

    Zucchini Salad

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