Zucchini Salad. As the weather gets warmer, and fresh produce abounds, it is time for a light and refreshing salad that isn't just lettuce. This zucchini salad flavor is enhanced with basil and leeks, and served on a bed of fresh tomatoes. Light, refreshing, delicious and pretty enough to serve to guests. Vegan, gluten free, dairy free.

Recipe

Zucchini Salad

Alkaline Recipes

Zucchini Salad is a light, fresh, summer salad that is perfect as a side dish. Vegan, gluten free, dairy free.

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Prep Time 15

Total Time 15

Servings 4

Calories/serving 210 kcal

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