Go Back

Mozzarella and Cashew-Balsamic Zucchini Noodle Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • For the dressing:
  • 1/4 cup raw cashews soaked in water for at least 2 hours
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove pressed
  • 1/4 cup cashew milk
  • salt and pepper to taste
  • 1 teaspoon country Dijon mustard
  • For the salad:
  • 1/2 cup mozzarella pearls the “little ones”
  • 1 cup cherry tomatoes halved
  • 1 orange or yellow bell pepper Blade A, noodles trimmed
  • 1 large zucchini Blade B, noodles trimmed
  • 1 tablespoon pine nuts

Instructions

  • Drain the cashews and then place them, along with the rest of the dressing ingredients into a food processor or blender and blend until creamy. Taste and adjust, if necessary. Set aside.
  • In a large mixing bowl, combine the mozzarella balls, cherry tomatoes, and bell pepper for the salad. Then, drizzle over the dressing and toss everything to mix well. Place in the refrigerator while you prepare the pine nuts.
  • Place a small skillet over medium heat. Once skillet is heated, add in the pine nuts and toast for 3-5 minutes or until golden brown and fragrant.
  • Divide the salad into bowls and top with pine nuts.