With yesterday’s summer rolls, we’re on that no-cook, light, easy, and quick beat.
Here, we have mostly all of my favorites – avocado, zucchini noodles, and basil. You can’t go wrong with that combination.
Now let’s talk a second about basil vinaigrette versus basil pesto. A basil vinaigrette has no nuts or cheese and uses red wine vinegar to give it that tart, tangy vinaigrette-like taste. A basil pesto, of course, has nuts, usually cheese, and is much creamier and thicker, meant to coat noodles.
What I love about this vinaigrette is that it’s lighter and versatile. You can toss it with spinach or serve it over most spiralized veggies. It saves well, so keep it in the fridge or freeze it for future use.
The acids in the vinaigrette slowly soften the zucchini noodles, so the longer the mixture sits, the softer the noodles get – perfect for those summer work lunches or potlucks!
I’m really into peas lately, too. They’re great tossed into salads, in fried rices, and of course, as a vegan protein powder source. BUT, if you don’t like peas, leave them out – they won’t really affect the flavor of this dish, but just toss something extra in there for some protein – quinoa, beans, whatever.
And if you’re not vegan, serve this as a side dish alongside some summer grilled meats!
There’s something from everyone here, as always.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.