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Zucchini Asparagus and Spinach Salad


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Talk about a delicious way to pack your plate with veggies!


A friend recently shared her pasta salad recipe as we went to pick up our CSA share together. I knew exactly how I was going to use that giant zucchini - to replace the pasta! I prepare my zucchini just like Melissa Joulwan does in this recipe: http://www.theclothesmakethegirl.com/2011/08/18/comfort-noodles/


Zucchini spinach asparagus and cashew salad

1 1/2 lbs asparagus spears, ends trimmed, cut to 1 inch pieces
3 cups julienned zucchini
1T plus 1/2 c olive oil
3/4 c sliced green onions
6 T white wine vinegar
2 t coconut aminos
1 6 oz pkg baby spinach
1 c salted roasted cashews, coarsly chopped

Cook asparagus until just tender
Transfer to bowl, reserving water.  Cool asparagus
Add julienned  zucchini to asparagus water and cook to tender but firm. This only took me about a minute.
Drain well Toss w 1 T oil in lg bowl
Blend remaining 1/2 c oil, green onions, vinegar and coconut aminos in blender or food processor til smooth.  Can make up to one day ahead and refrigerate.  Cover and chill.
Pour dressing over zucchini.  Add asparagus, spinach and cashews, toss to coat.  Season to taste.




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