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–+ servings
zoodle caprese walnut pesto
Erin Antoniak

Zucchini Noodle Salad with Walnut Pesto

5 from 2 votes
This zucchini noodle salad is a great way to enjoy the last of the summer produce! Made with fresh zucchini, heirloom tomatoes, walnut pesto and creamy burrata, it is sure to brighten up your lunch hour! 
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: dinner, lunch, Salad
Cuisine: Italian
Calories: 339
Ingredients Method Nutrition

Ingredients
  

For the salad:
  • 1 large zucchini
  • 3 large heirloom tomatoes sliced
  • 8 oz burrata
  • 1/4 cup toasted walnuts toast in 350F oven for 8 minutes
  • 1/4 cup fresh basil leaves
  • 1/4 tsp salt
  • 1/4 tsp pepper
For the Walnut Pesto
  • 1/2 cup fresh basil
  • 1 cup fresh spinach
  • 1 cup walnuts
  • 1/2 cup olive oil
  • 1/3 cup nutritional yeast or Parmesan cheese
  • 3 cloves garlic
  • 1/2 tsp salt

Method
 

  1. Make your pesto by combining all pesto ingredients in a food processor or high powered blender.
  2. Blend slowly, scraping down sides as needed until reached desired consistency. Set aside.
  3. Spiralize your zucchini. I used an Inspiralizer but you can also use a handheld one or a vegetable peeler.
  4. Add half of the pesto to your zoodles and toss until combined.
  5. Optional: serve with remainder of pesto on top.
  6. Enjoy!

Nutrition

Calories: 339kcalCarbohydrates: 8gProtein: 10gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 12gCholesterol: 20mgSodium: 229mgPotassium: 418mgFiber: 3gSugar: 3gVitamin A: 1322IUVitamin C: 19mgCalcium: 192mgIron: 1mg

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