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 is a light, fresh, summer salad that is perfect as a side dish. Vegan, gluten free, dairy free.
- 3 zucchini, shredded
- 1/4 cup vegan parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/4 cup leeks or green onions, chopped
- 1 tbsp lemon juice, juice of 1 lemon
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 tomatoes, sliced
- 2 tbsp olive oil
- 1 tbsp fresh basil for garnish
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