Zucchini Salad with Lemon Dressing and Basil Ricotta

5 from 1 vote

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.

Course Salad, Side Dish

Cuisine Italian, Mediterranean

Keyword almond, basil, dairy-free, egg-free, lemon, nightshade-free, salad, side, zucchini

Prep Time 15

Total Time 15

Servings

Calories 306kcal

Author Jenny Ross

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