So you want to eat clean, but you don’t want to feel bored. This Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts is so good! It was inspired by Roots Whole Body in Portland, OR. They have a similar salad that will leave you thinking about for days.
This salad is so easy to make. You can enjoy this as a main or pair it with grilled salmon. If you find yourself with extra zucchini, this recipe is a soul-satisfying and delicious option.
Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts
(Gluten-Free, Plant-Based, Paleo, Whole30)
What You'll Need
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
8 mint leaves, finely chopped
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh dill
2 purple bell peppers*
1/4 cup pine nuts, toasted + 1/8 cup
1 cup cherry tomatoes, cut in halves
5 cups baby spinach
Kite Hill Plant-Based Cheese**
* If you can't find them, you can use Anaheim peppers that offer a similar taste
** if plant-based cheese isn't your thing swap it out for goat cheese
What You'll Need To Know
In a bowl whisk oil, lemon juice, 1 teaspoon coarse sea salt, 1/2 teaspoon black pepper, mint leaves, and garlic to blend. Set dressing aside.
Using a V-slicer or mandoline slicer, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl.
Add dill, purple bell peppers, tomatoes, spinach, and pine nuts, then dressing; toss to coat together.
Season to taste with salt and pepper.
Add 1 tbsp of Kite Hill plant-based cheese (or cheese of choice) to each plate.
Add salad, and add 1/4 avocado to each plate and sprinkle with pine nuts.
Makes 2-4 servings.
Valerie is a San Francisco native who loves overall health and wellness. She content creator and recipe developer, helping brands in the Fitness, Health & Wellness space tell their stories through gluten-free, mostly plant-based food, life + travel.