July 7, 2020
Zucchini Salad with Lemon Dressing and Basil Ricotta
This is a nice summery salad that can be made dairy free as well. A few edible flowers make for a gorgeous presentation.
Servings: 4
Calories: 306kcal
Ingredients
- 1 cup slivered blanched almonds or macadamias, cashews, or sunflower seeds (though sunflower seeds have a stronger taste)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice divided
- 1/2 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/3 cup water
- 3 tablespoons fresh basil plus more for garnish
- 2 small zucchini sliced on a mandolin, 2 cups
- zest of 1 lemon
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Blend the almonds, nutritional yeast, 1 tablespoon lemon juice, salt, garlic powder, water, and 3 tablespoons basil in a food processor until a smooth and creamy “ricotta” forms. Taste and adjust with more salt and nutritional yeast, if desired.
- Toss the zucchini with olive oil, lemon zest, remaining tablespoon lemon juice, and salt and pepper to taste.
- Spread the ricotta onto a platter and top with zucchini. Garnish with more fresh basil and serve.
Notes
If you are not avoiding dairy, make this nut-free with 1 cup ricotta cheese in place of the almonds, nutritional yeast, lemon juice, garlic powder, and water. I like to serve this version with 3 tablespoons of balsamic vinegar in place of lemon as the dressing.
Nutrition with dairy-based ricotta and balsamic: Calories: 254 cal, Carbs: 7g, Fiber: 1g, Fat: 22g, Protein: 8g
Nutrition Facts
Zucchini Salad with Lemon Dressing and Basil Ricotta
Amount per Serving
Calories
306
% Daily Value*
Fat
28
g
43
%
Saturated Fat
3
g
19
%
Sodium
302
mg
13
%
Potassium
415
mg
12
%
Carbohydrates
9
g
3
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
203
IU
4
%
Vitamin C
14
mg
17
%
Calcium
76
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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