ZUCCHINI-RIBBON SALAD WITH PESTO VINAIGRETTE

Zucchini-Ribbon Salad with Pesto Vinaigrette image

Provided by Tia Mowry

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup baby arugula
1/4 cup packed fresh basil, torn
1/4 cup packed fresh mint, torn
3 tablespoons plus 1/3 cup walnuts, chopped
1 clove garlic, coarsely chopped
Zest of 1 lemon, plus 1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 zucchini, ends trimmed
1/3 cup goat cheese, crumbled

Steps:

In a food processor, combine the arugula, basil, mint, 3 tablespoons walnuts, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth. Store in the refrigerator for up to 3 days.
Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Add to a large bowl and toss with the 1/3 cup walnuts and the goat cheese. Add the dressing and toss to combine.