Lemony Zucchini Salad with Walnuts

By Patty Mastracco
Total Time
15 Mins
Serves
4
Serving Size
about 1 cup
Course
Side

DESCRIPTION

Shredded zucchini with ricotta cheese, basil and California walnuts.

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins
Calories
240 cal
Total Fat
11 g
Saturated Fat
3 g
Polyunsaturated Fat
8 g
Cholesterol
5 mg
Sodium
100 mg
Carbohydrates
7 g
Dietary Fiber
2 g
Protein
5 g

Ingredients

  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • Sea salt, freshly ground pepper and sugar, to taste
  • 12 ounces zucchini, chilled
  • 1/4 cup ricotta cheese
  • 1/2 cup coarsely chopped and toasted California walnuts
  • 2 tablespoons snipped fresh basil
  • Lemon zest (optional garnish)

Preparation

  1. In a medium bowl whisk together lemon juice, oil, garlic, salt, pepper and sugar.
  2. Cut zucchini into spirals using a spiralizer and add to bowl. Toss well to coat.
  3. Transfer to 4 salad plates and top each with ricotta, walnuts and basil. Garnish with lemon zest if desired. Salad is best served within 1 hour.