Zucchini Noodle Salad with creamy basil dressing
Looking for a light and tasty meal option to beat the heat this summer? Look no further than this delicious salad! It's a great way to enjoy fresh veggies in a unique and flavorful way.
4 servings
Calories: 431kcal
Ingredients
- 3/4 cup cooked black lentils or other type
- 3 large zucchinis
Creamy Basil Dressing
- 1 cup basil squeezed
- 1/2 cup slivered almonds
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 teaspoon capers
- 1/4 cup water or more
- 1/2 teaspoon sea salt
To finish
- 1 avocado sliced
Instructions
For the dressing
- To make the dressing, place the basil, slivered almonds, olive oil, lemon juice, capers, garlic clove and salt in the blender jar.Let it run until everything is well integrated and creamy. If it is too thick, add more water, taste for seasoning and adjust if necessary.
- Add the zucchini noodles to a large platter, add the cooked beluga lentils, drizzle with the creamy basil dressing and chopped almonds.
Notes
- How to make zucchini noodles? In this post, you can find how to make zucchini noodles in several ways, even if you don't have the spiralizer.
- How to cook lentils? Before cooking, be sure to rinse the lentils thoroughly under cold water. Put the lentils in a pot and add 2-3 cups of water. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to low and let the lentils simmer. Cook the lentils for approximately 25-30 minutes or until tender. Drain and let cool.
- Can the salad be stored? This salad is best eaten the day you make it, it does not keep well.
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 31g | Protein: 17g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Sodium: 316mg | Potassium: 1046mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1113IU | Vitamin C: 61mg | Calcium: 109mg | Iron: 5mg