Spinach Pesto Zoodle Salad Recipe

What Is Spinach Pesto Zoodle Salad?

This fresh, vibrant salad combines spiralized zucchini noodles with a luscious spinach pesto, inspired by Mediterranean flavors. It’s a light, nutrient-packed dish boasting a creamy texture and a refreshing herbal aroma.

What Makes This Recipe Anti-Inflammatory?

The base ingredients—spinach, zucchini, and fresh herbs—are rich in antioxidants and phytonutrients known to combat inflammation. Spinach provides potent flavonoids and vitamins A and C, which help neutralize free radicals and reduce oxidative stress in the body.

Additionally, the recipe’s use of extra virgin olive oil and walnuts adds healthy monounsaturated fats and omega-3 fatty acids. These components work synergistically to lower inflammatory markers, making this salad a delicious ally against chronic inflammation.

Ingredients

• 3 medium zucchinis, spiralized into noodles
• 2 cups fresh spinach leaves
• 1/4 cup walnuts
• 1/4 cup extra virgin olive oil
• 2 tablespoons nutritional yeast
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt
• Fresh black pepper, to taste
• Handful of fresh basil leaves

Directions

Step 1

Prepare the zucchini noodles by spiralizing the zucchinis and placing them in a large mixing bowl.

Step 2

In a food processor, combine fresh spinach, walnuts, minced garlic, lemon juice, nutritional yeast, and basil leaves. Pulse until finely chopped.

Step 3

With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth, creamy consistency. Season with sea salt and black pepper.

Step 4

Toss the zucchini noodles with the spinach pesto until well coated.

Step 5

Chill the salad for 10 minutes to allow flavors to meld, then serve immediately for a refreshing, anti-inflammatory meal.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: What makes spinach pesto zoodle salad a healthier alternative to traditional pasta dishes?
A1: Spinach pesto zoodle salad swaps out carb-heavy noodles for spiralized zucchini, or “zoodles,” making it low in calories and rich in vitamins. The spinach pesto adds a nutrient-packed punch of antioxidants and healthy fats without the heaviness of cream-based sauces.

Q2: How can I ensure the zoodles don’t become soggy in the salad?
A2: To keep zoodles crisp, it’s best to spiralize them fresh and either pat them dry or briefly salt and drain them to remove excess moisture before tossing with the pesto. Serving immediately or chilling briefly helps maintain their refreshing crunch.

Q3: What ingredients are essential for a vibrant spinach pesto?
A3: A classic spinach pesto combines fresh spinach leaves with garlic, nuts (like pine nuts or walnuts), Parmesan cheese, olive oil, lemon juice, and a pinch of salt. Blending these ingredients creates a bright, flavorful sauce that perfectly complements the zoodles.

Q4: Can I customize the spinach pesto zoodle salad for different dietary preferences?
A4: Absolutely! For a vegan option, swap Parmesan for nutritional yeast or a plant-based cheese. Nuts can be replaced with seeds like pumpkin or sunflower for nut-free variations. Add-ins like cherry tomatoes, olives, or grilled tofu can boost flavor and texture.

Q5: What’s the best way to serve spinach pesto zoodle salad for a gathering?
A5: This salad shines when served chilled or at room temperature, making it an easy make-ahead dish. Present it in a colorful bowl garnished with fresh herbs and extra Parmesan shavings for an inviting, crowd-pleasing centerpiece.

This Spinach Pesto Zoodle Salad offers a fresh, vibrant twist on classic greens, blending wholesome ingredients into a light, flavorful dish perfect for any season. Whether as a quick lunch or a side delight, it’s a simple way to savor nutritious indulgence in every bite.