Sun-Dried Tomatoes and Goats Cheese Spiralized Zucchini Salad

• Produce

  • 1 handful Basil, fresh leaves
  • 4 Sun dried tomatoes

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1 Sea salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 tbsp Pumpkin seeds - see notes, raw

• Dairy

  • 2 tbsp Goats cheese, soft

• Other

  • 1 Medium zucchini (peeled or not, to taste

Found on notenoughcinnamon.com

Description

Ingredients

• 1 1/2 tbsp raw pumpkin seeds - see notes (do not omit, its important in this recipe!)
• 1 medium zucchini (peeled or not, to taste)
• 4 sun-dried tomatoes, drained, roughly chopped
• 2 tbsp soft goats cheese, crumbled (I used a pepper variety)
• 1 handful of fresh basil leaves, roughly chopped if large
• 2 tsp extra virgin olive oil
• 1 tsp fresh lemon juice
• freshly cracked black pepper, to taste
• sea salt, to taste

Directions

• Heat a small skillet over medium heat and scatter the pumpkin seeds in a single layer. Toast, stirring from time to time. They should be ready in about 3 minutes, but this will depend on your stove so keep an eye on them to make sure they dont burn. Set aside to cool.
• Using a spiralizer (I use this one), make zucchini noodles and arrange in a plate.
• Top with sun-dried tomatoes, goats cheese, basil and roasted pumpkin seeds. Drizzle with olive oil and lemon juice. Season with pepper (I didnt add salt but try and taste to see if its salted enough for you) and serve.

Nutrition