Caprese Zucchini Salad with Balsamic Vinaigrette (DF option)

By Kathy C.

AUTHOR: STACIE HASSING
Fast, fresh and fiercely flavorful!
Caprese Zucchini Salad is really quite easy to make. A little chopping, spiralizing (or slicing), tossing and marinating, and you’ve got yourself a healthy and fresh salad to add to the table or potluck. Both Jess and I own an Inspiralizer that fulfills all of our spiralizing needs. However, no sweat if you don’t own a spiralizer, simply slice the zucchini into thin, half-moons instead. If you’re looking for convenience, many grocery stores (even ones in my rural location), carry pre-spiralized zucchini.

NOTE: ...at The Real Food Dietitians, our goal is to share a little something for everyone. So if you’re one to avoid dairy, whether it’s due to an intolerance, allergy, experimental (similar to my situation) or you live a vegan lifestyle, we’ve got your back. Simply sub the mozzarella for Kite Hill dairy-free cheese or chunks of avocado. Both will add that creamy deliciousness similar to the texture of fresh mozzarella.

Ingredients

• 2 medium zucchini, sliced into half-moons or spiralized (I used the ribbon setting)
• 1 cup cherry tomatoes, halved
• 3/4 cup fresh mozzarella pearls (can sub. avocado or DF cheese, see description)
• 1/2 small red onion, thinly sliced (~1/2 cup)
• 1/2 cup fresh basil, thinly sliced
• 1/2 cup Tessemae’s Balsamic Vinaigrette (add more to taste)
• Black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from therealfoodrds.com

Preparation

Step 1

1. Gather all of the ingredients and prepare veggies.
2. For the spiralized or sliced zucchini, pat dry with paper towels to absorb as much liquid as possible.
3. Next, combine all of the ingredients in a large bowl. Toss with the dressing.
4. Allow to marinate for 30 minutes in the fridge before serving.
5. Toss and add salt & pepper to taste.
6. Top with additional fresh basil and a pinch or two of black pepper.
NOTES
Storing: To store this salad, place leftovers in an airtight container in the fridge for up to 4 days.
Prep: This salad holds together well. You may prepare it the day before it’s on your menu.

NUTRITION
SERVING SIZE: 1/5 OF RECIPE
CALORIES: 237
SUGAR: 4 G
SODIUM: 300 MG
FAT: 20G
CARBOHYDRATES: 6 G
FIBER: 2 G
PROTEIN: 7 G