Keeping it Green – Fresh Noodle Salad
Serves 4
If you like things raw, you’ll love this dish. Everything is fresh, and no cooking is involved. Just buy the freshest ingredients you can get your hands on, either at your local farmers market or your local food store. Open a bottle of wine, pour out a glass and begin making this dish. It takes minutes, and you’ll be enjoying the fabulous aroma and out-of-this-world taste.
Peas or legumes are one of my favorite vegetables. Believe it or not, these tiny little morsels contain a powerhouse of nutrition. They are a good source of protein, vitamin A, riboflavin, niacin, vitamin B6, folate, magnesium, phosphorus and copper. They are also a very good source of dietary fiber, vitamin C, vitamin K, thiamin and manganese. Peas support healthy blood sugar levels, benefit digestion and may provide protection against some chronic diseases.
Enjoy this salad as a simple yet nourishing dinner tonight.
Ingredients:
For the salad
8 cups zucchini noodles
2 cups fresh or frozen peas (Allow to defrost)
½ cup mint leaves
3 cups arugula
1 lemon, juice of
For the pesto
1 cup fresh basil leaves
¾ cup extra virgin olive oil
½ cup grated Parmesan cheese
¼ cup pine nuts
2 garlic cloves, peeled
1 lemon, juice of
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
How to make:
To make the pesto, place all the ingredients into a small blender, and blend until smooth.
In a large bowl, combine the zucchini, peas, mint and pesto. Gently stir. Squeeze lemon juice over the salad. Serve with extra parmesan cheese, if desired.