Zucchini Tagliatelle Salad with Cashew Sauce

Preparation time:
30 mins
Servings:
4
If you are following the Flat Belly Diet, this recipe fits the bill

Ingredients

2 zucchini, cut into fine ribbons (use a potato peeler)
1 tsp sea salt
1 cup cashews
150 ml water
2 tbs lemon juice
1 large garlic clove
1 tsp lemon zest
1 small tub kalamata olives (approximately 24), pitted
1 punnet cherry tomatoes, halved
1 cup basil leaves
4 tbs semi-dried tomatoes, cut into strips

Method

1. Arrange zucchini ribbons on a chopping board, sprinkle with sea salt and set aside for 20 minutes.
2. Rinse zucchini thoroughly to remove salt; blot dry with paper towel.
3. Put cashews, water, lemon juice, garlic and lemon zest in a blender and combine until smooth.
4. Place zucchini ribbons on 4 serving plates with olives, cherry tomatoes, basil and semi-dried tomatoes.
5. Drizzle with cashew sauce and serve.

Notes

NUTRITIONAL INFO PER SERVING
1,183 kJ (283 CAL), 8 g protein, 17 g carbs, 6 g fibre, 19 g fat (3 g sat fat), 500 mg sodium

Source:
Prevention
Author:
Stylist:
Georgina Ropiha
Photographer:
Chris Chen
Rating:

Subscribe