Zucchini Pasta Salad

Zucchini Pasta Salad

Zucchini Pasta Salad

Dressing:1) 1/3 cup red wine vinegar
2) 1T. Coconut sugar (or other sweetener)
3) 2/3 cup olive oil

Add to above dressing:

4) 1/4 cup chopped fresh parsley
5) 3 T. lemon juice
6) 2 cloves garlic
7) 1T. sweet basil chopped

Salad ingredients:

1 lb zucchini (spiralized )
10 mushrooms (sliced)
2 shallots ( minced)
2 broccoli spears (chopped and blanched)
1 lb asparagus ( cut into 1″ pieces and blanched)
1 can drained and rinsed garbanzo beans
1 small can sliced black olives
1-2 small fresh tomatos, chopped

Process 1st 3 ingredients (1-3) in a blender. Add the next 4 ingredients (4-7) and blend. Set aside.

Place zucchini in a large bowl and add the rest of the salad ingredients. This is flexible…could added chopped artichoke hearts, red peppers, vidalia or green onion etc…whatever you love. Toss with part of the dressing…start with half of it and taste. Add more to taste. Season with salt and fresh cracked pepper, Herbamare or whatever spices you enjoy. I like to also add some Rawmesian too. (Recipe below)


In a blender or food processor pulse until consistency of Parmesan ( keeps in fridge for weeks)

1 cup raw cashews
1 clove garlic
1/8 tsp sea salt

Vegan , Vegetarian
Submited by : Susan BrowningFunny Story about the recipe : I first had this salad originally on a house boat trip with friends years ago, but changed it in major ways. This is the healthier modified version. And it’s beautiful. It’s been a big hit at family gatherings.

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