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Zucchini Salad
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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
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 210kcal
Author Alkaline Recipes

Ingredients

  • 3 zucchini shredded
  • ¼ cup vegan parmesan cheese
  • ¼ cup fresh basil chopped
  • 2 cloves garlic minced
  • ¼ cup leeks or green onions chopped
  • 1 tablespoon lemon juice juice of 1 lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 tomatoes sliced
  • 2 tablespoon olive oil
  • 1 tablespoon 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

Nutrition

Calories: 210kcal