Zucchini Caprese Salad

Zucchini Caprese Salad

I’m currently planning a trip to Disneyland… (!!!!)

Since you’re sitting at your computer and can’t see me in person, just know that as I type this, I’m so ecstatic that I am literally jumping out of my chair.  It’s scaring my cats.

In case you can’t tell, I am a huge Disney fan and I don’t get to go often so the fact that I am going this year is about as exciting as it gets.  But, the fact that I am only going for one day? That just brings out my type-A tendencies.

I have our entire schedule for the day planned… along with timetables for rides, restaurant recommendations, and even the best spots to rest if we get tired. I mean, if I only get to visit for one day, I’m going to be there all day. Let’s be real here.

In addition to scaring my cats, I’m sure that my extreme overplanning might be scaring you a bit. It’s cool, I can scale it back.  And, in fact, let me show you my Type-B side. The one that’s chill, and calm, and who usually writes this blog (kinda).

Type-B Sonnet likes lazy days in the kitchen when dishes come together without a lot of fuss or ingredients. Type B Sonnet made you this zucchini caprese salad. It’s easy to make and doesn’t involve cooking. After all, who has time to cook when there’s a vacation to plan? ;)

Ingredients

 

Zucchini Caprese Salad

This is one of those lazy dishes that just screams summer. It’s loaded with all the flavors of traditional caprese salad – sweet tomatoes, perky basil, and a salty, savoryness from the herbed almond cheese. And, if you have any zucchini laying around, it just needs to be spiralized and thrown in this salad. Amen.

Psst: If you like this recipe, you should check out The Inspired by Zucchini Cookbook for other zucchini pasta recipes for paleo/primal diets and folks with food allergies/dietary restrictions.

The Inspired by Zucchini Cookbook

Zucchini Caprese Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 2 (organic) zucchini
  • 1 cup (organic) cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup basil, chiffionade
  • 1 batch herbed almond cheese (about ⅓ cup)
  • sea salt and pepper to taste
Instructions
  1. Spiralize zucchini.
  2. Toss zucchini with tomatoes and drizzle with olive oil.
  3. Top with basil and sprinkle almond cheese.
  4. Add salt and pepper to taste.
  5. Serve and enjoy.

 

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Comments

  1. says

    i relate to both type a- and type b- sonnet! i’m a disney fanatic, too. i have a vast collection of dvds and blurays, and watch them a lot…by myself. dayv comes in and smirks at me, then walks away. so what if i’m a 27 year old lady who watches finding nemo, toy story, and sleeping beauty in my spare time(or while doing other things).

    congrats on your day to disneyland! i’ve heard it’s smaller than disney world, so you might be able to squeeze a lot in! i’d be going crazy, too!

    and, man, i REALLY need a spiralizer. this salad looks spectacular and i’m just craving that almond cheese!

  2. Kiersten says

    I grew up like 20 minutes from Disneyland so of course I had a pass every year. It is basically my favorite place ever. I miss it sooooo much since I moved away but my husband and I are visiting my parents at the end of the month and we will definitely be going to Disneyland. If you could share where you plan to eat that would be awesome! Vegetarian and gluten free eats aren’t exactly easy to find. The vegetarian gumbo (not in a bread bowl of course) by Pirates is delicious and vegan though so that’s on my list!!!!

    • Sonnet says

      I’ve been doing a lot of research on food in the parks and there are a ton of great options – regardless of what you eat. I’d definitely recommend checking out the dining page before you go to come up with a list of options. All of the restaurants also can accommodate whatever dietary restrictions you have if you call ahead and let them know. It also looks like Disney is much more veggie-friendly nowadays. :) https://disneyland.disney.go.com/dining/

  3. says

    Hi Sonnet, I’m filling up my personal recipe book with notes taken down from net. Since stumbling into your site, I’m afraid I’m running out of pages! :)

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