Ingredients
for 4 servings
SALAD
- 2 zucchinis
- 2 yellow squashes
- 2 carrots
- 2 cups grape tomato(400 g)
- olive oil, for drizzling
- salt, to taste
- pepper, to taste
PESTO
- 2 cups fresh basil(80 g)
- 1 cup fresh parsley(35 g)
- ½ cup cashews(65 g)
- 1 clove garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon lemon juice
- ½ cup olive oil(120 mL)
Preparation
- Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
- Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
- Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
- Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
- Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
- Enjoy!
