kb0426 Posted August 5, 2013 Share Posted August 5, 2013 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 salad1 1/2 lbs asparagus spears, ends trimmed, cut to 1 inch pieces3 cups julienned zucchini1T plus 1/2 c olive oil3/4 c sliced green onions6 T white wine vinegar2 t coconut aminos1 6 oz pkg baby spinach1 c salted roasted cashews, coarsly choppedCook asparagus until just tenderTransfer to bowl, reserving water. Cool asparagusAdd 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 bowlBlend 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. Enjoy! Link to comment Share on other sites More sharing options...
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