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Lemon-Garlic Zucchini Salad with Walnuts & Ricotta Cheese.

  • ½ small pkg
    fresh basil
  • 1 clove
  • 1
  • ½ (15 oz) pkg
    ricotta cheese
  • ¼ cup
  • 3 medium
    zucchini squash
    black pepper
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    1 lemon
    3 medium zucchini squash
    ½ small pkg fresh basil
  • 2
    Trim the zucchini ends. Using a spiralizer, julienne peeler (or regular peeler) peel into noodle-like sticks; transfer to colander and sprinkle with salt. Set the colander in a bowl to catch the excess moisture.
    ½ tsp salt
  • 3
    Grate all the zest from the lemon, then juice the lemon; transfer both to a medium bowl.
  • 4
    Peel and mince or press the garlic; transfer to the bowl, whisking together with oil, lemon juice, and pepper.
    1 clove garlic
    3 tbsp extra virgin olive oil
    ¼ tsp black pepper
  • 5
    Place a skillet over medium heat. Coarsely chop walnuts. Toast walnuts until fragrant (2-4 minutes) stirring regularly.
    ¼ cup walnuts
  • 6
    Pick the basil leaves off the stems and slice into ribbons.
  • 7
    Shake the zucchini noodles in the colander over the sink to remove excess water; transfer the noodles to the centre of a clean towel and wring over the sink to remove as much moisture as possible (you should squeeze out at least ½ a cup).
  • 8
    Add zucchini to the bowl with the dressing and toss until coated with dressing.
  • 9
    To serve, arrange zucchini noodles on a plate and top with walnuts and teaspoon sized scoops of ricotta cheese. Sprinkle with basil ribbons and enjoy!
    ½ (15 oz) pkg ricotta cheese