Name: Zucchini Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

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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.

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5 from 1 vote

Zucchini Salad

Zucchini Salad is a light, fresh, summer salad that is perfect as a side dish. Vegan, gluten free, dairy free.

Course Salad

Cuisine American

Keyword dairyfree, glutenfree, nobake, salad, sidedish, vegan, vegetarian, zucchini

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 15 minutes

Refrigerator 1 hour

Total Time 15 minutes

Servings

Calories 210kcal

Author greenschemetv

Ingredients

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

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