Lemon-Garlic Zucchini Salad with Walnuts & Ricotta Cheese.

  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • 2
    lemons
  • 1 (425 g) pkg
    ricotta cheese
  • ½ cup
    walnuts
  • 6 medium
    zucchini squash
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 lemons
    6 medium zucchini squash
    1 small pkg fresh basil
  • 2
    Trim the zucchini ends. Using a spiralizer, juilenne 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.
    1 tsp salt
  • 3
    Grate all the zest from the lemons, then juice the lemons; 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.
    2 cloves garlic
    ⅓ cup extra virgin olive oil
    ½ tsp black pepper
  • 5
    Place a skillet over medium heat. Coarsely chop walnuts. Toast walnuts until fragrant (2-4 minutes) stirring regularly.
    ½ 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, roll up the towel and wring it over the sink to remove as much moisture as possible (you should squeeze out at least ½ a cup). Process in batches if necessary.
  • 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!
    1 (425 g) pkg ricotta cheese