Zoodle Caprese Salad

Name: Zoodle Caprese Salad
Ingredients: ½ cup extra virgin olive oil; 3 tablespoons balsamic vinegar; 1 small shallot, minced; 1 teaspoon Dijon mustard; 1 teaspoon honey; Salt and pepper, to taste; Salt and pepper, to taste; 2 medium-size yellow or zucchini squash (1 pound); 2 medium-size yellow or zucchini squash (1 pound); 1 (8-ounce) container fresh mini mozzarella balls; 1 pint cherry tomatoes; ⅓ cup prepared refrigerated basil pesto; ¼ cup fresh basil leaves, slivered

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

Zucchini noodles, also called “zoodles,” are a popular gluten-free substitution for pasta but are also great for raw squash dishes. If you don’t like the firm texture of raw zucchini, you can cook them for a minute or two, but don’t overdo it or they’ll get mushy.

Ingredients

Balsamic Dressing

½ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1

Gluten-free
Vegetarian

Method

To make dressing, whisk together olive oil, vinegar, shallot, mustard, honey, salt, and pepper in a small bowl.

To make salad, cut ends from squash and cut into noodles using a spiralizer.

Toss in a serving bowl with a few tablespoons dressing. Add mozzarella and tomatoes. Dollop with pesto and top with basil leaves. Drizzle with additional balsamic dressing, as desired.