Earlier this week the ladies responsible for my favorite work out – Pound Fit – sent out a recipe for “Zesty Zasta” – which is basically a delicious side dish for summer BBQs made of zucchini “noodles” with some pretty sweet dressing on top. As someone who loves cold summer dishes as meals often when it’s hot out (I make pasta salad at least 3 times a week), this sounded amazing to me! But I didn’t want to risk getting the bloat and stomach issues from the zucchini, so I decided to try my own spin on the recipe:
Zesty Carrosta Salad!
1 large cucumber
1 large carrot
1/4 C Greek Yoghurt
1 Tbsp Lemon Juice (freshly squeezed is best)
1 Tbsp EVOO
2 Tbsp red wine vinegar
2 large basil leaves
1 Garlic Clove
1 Tbsp Chopped Tarragon (fresh)
1 Tbsp Chopped Parsley (I couldn’t find this at Whole Foods yesterday so I just used the dried kind)
2 Tbsp raw pine nuts
2 Tbsp Parmesan Cheese
A little squirt of anchovy paste ( the original recipe calls for 1 anchovy but I couldn’t find that at the store either – leave this out if you want to go full veggie)
Sea salt and pepper to taste
- Wash & Peel the cucumber and then slice it into thin noodle-like strips in a bowl. A potato peeler actually works well for this if you don’t have a mandolin.
- Wash & peel the first layer of the carrot off, then peel it into noodles just like you did with the cucumber.
- Toss a little tiny bit of salt in the bowl with the “noodles” and set aside
- In a food processor, combine the remaining ingredients and pulse until smooth.
- Taste test and add a little salt/pepper if you want
- Combine the dressing with the “noodles” little by little until it reaches the coverage you want, you can store the leftover for a couple of days
- Garnish with some pine nuts or a basil leaf or two!
I like to have this kind of stuff as a light meal sometimes, so this made just enough for dinner and a little leftovers. Double or triple the recipe if you are going to make it for a BBQ!
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