Caprese Zucchini Salad

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Basil, leaves
  • 1 cup Cherry or cocktail tomatoes
  • 1 Garlic clove, medium
  • 2 Zucchini, medium

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 12 Mozzarella balls, small

Found on foodiecrush.com

Description

Ingredients

• 2 medium zucchini, spiralized to look like ribbons, then noodles trimmed to 5 inches or less
• 1 cup cherry or cocktail tomatoes, halved
• For the marinade
• 1 tablespoon lemon juice
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 medium garlic clove, minced
• Kosher salt and freshly ground black pepper
• 12 small mozzarella balls, halved
• ½ cup thinly sliced basil leaves

Directions

• Place the zucchini and tomatoes in a large bowl.
• Make the marinade. Pulse the ingredients in a food processor until the garlic is smooth.
• Pour the marinade over the zucchini noodles and tomatoes, and toss to combine. Place in the refrigerator to marinate for at least 10 minutes.
• Add the mozzarella and basil to the zucchini noodles, toss to combine, and serve.
• Reprinted from Inspiralized, by Ali Maffucci