Easy Summer Salad #3: Spinach Pesto Zucchini Noodle Salad Recipe
And last but not least, is a spinach pesto zucchini noodle salad, that I think you're really going to love. Two words: ricotta cheese!
Let me start by saying, I like zucchini but I don't LOVE zucchini...typically. However, this spinach pesto zucchini noodle salad is now one of my absolute favorite salads for the summer.
So even if you're not the world's biggest zucchini fan, I highly recommend giving this salad a try. It also has maple bacon if you still need a little swaying.
Servings: 4
Ingredients
Zucchini Noodle Salad Base
- Zucchini Noodle Salad Base
- 16 ounces zucchini noodles
- 1 cup of cherry tomatoes
- 4 slices of thick sliced maple bacon
- ¼ cup of shaved parmesan cheese
- 2 heaping tablespoons of ricotta cheese
Spinach Pesto for Zucchini Noodle Salad
- ½ cup of frozen chopped spinach
- 2 large handfuls of fresh basil
- 1 sprig of parsley
- 2 cloves of garlic minced
- cup of extra virgin olive oil
- 2 teaspoon of sea salt
- juice of 1/2 a lemon
- 2 teaspoon of black pepper
Instructions
- Cook 4 slices of bacon according to the instructions on the packaging. Set aside and let cool, before chopping into small, bite-size pieces.
- While waiting for the bacon to finish cooking, make the spinach pesto. To do that, combine all the spinach pesto ingredients listed in the food processor, until smooth.
- Add more olive oil if desired for thinner consistency. Next, cut cherry tomatoes in half.
- Combine zucchini noodles, cherry tomatoes, and bacon into a large bowl.
- Toss in the pesto, and add parmesan and ricotta cheese. Garnish with more basil, if desired.