Summer is upon us and this is one of my favorite salads for the season! Made with vegetables straight from your garden. Fresh tomatoes, zucchini and basil, this is always a crowd pleaser!
Summer Zucchini Salad
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- 2 zucchini squash (room temperature)
- 1 fresh heirloom tomato
- ½ cup fresh basil
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- 2 tablespoons cashew Parmesan cheese
- Cashew Parmesan Cheese
- 1 cup raw cashews
- ½ garlic clove
- ½ tsp. sea salt
- Place all three ingredients into a high-speed blender. Pulse until mixture looks like Parmesan cheese. Store in the refrigerator and use often!
- Pass zucchini through spiral slicer. Place into a large bowl. Cut the tomato into small pieces. Toss into the zucchini noodles. Slice the basil into thin strips. Add olive oil, salt, cashew Parmesan cheese and top with basil.
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