Mozzarella and Cashew-Balsamic Zucchini Noodle Salad
Try this Mozzarella and Cashew-Balsamic Zucchini Noodle Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- 1 cup cherry tomatoes halved
- 1 tablespoon balsamic vinegar
- for the salad:
- for the dressing:
- 1 tablespoon pine nuts
- 1 teaspoon country dijon mustard
- 1 garlic clove pressed
- 1/4 up raw cashews soaked in water for at least 2 hours
- 1/4 up cashew milk
- 1/2 up mozzarella pearls (the “little onesâ€)
- 1 orange or yellow bell pepper blade a, noodles trimmed
- 1 large zucchini blade b noodles trimmed
- Carbohydrate 4.60782500342352 g
- Cholesterol 0 mg
- Fat 1.89243500353715 g
- Fiber 0.988350036931724 g
- Protein 1.04365000078729 g
- Saturated Fat 0.145784500253452 g
- Serving Size 1 1 Serving (85g)
- Sodium 42.4447864621466 mg
- Sugar 3.61947496649179 g
- Trans Fat 0.314428000550258 g
- Calories 38 calories
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.
