Mozzarella and Cashew-Balsamic Zucchini Noodle Salad
Try this Mozzarella and Cashew-Balsamic Zucchini Noodle Salad recipe.
Try this Mozzarella and Cashew-Balsamic Zucchini Noodle Salad recipe.
- 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
Step-by-step
- 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.
Soaking raw cashews in water for a minimum of two hours softens their cellular structure so a standard food processor can shear them into a smooth emulsion without leaving grit.
- Salt draws moisture out of raw zucchini strands; raw zucchini noodles should be dressed immediately before eating or held in salt for twenty minutes then squeezed dry to prevent watery pooling.
- Raw cashews require adequate hydration time, but if forgotten, boiling them for fifteen minutes offers a rapid alternative softening method.
- Pine nuts burn quickly due to their high oil content; toast them in a dry skillet over medium heat for three to five minutes, stirring constantly until they reach a golden brown shade and release aromatic oils.
- Dietary modifications are straightforward: swap mozzarella pearls for firm pressed tofu cubes to eliminate dairy, or replace pine nuts with toasted sunflower seeds if managing nut allergies.
Prepared dressings containing blended nuts and garlic maintain optimal freshness for up to forty-eight hours when sealed in an airtight glass jar in the refrigerator. Raw vegetable components lose crispness rapidly once combined with acid, so toss only the exact portions intended for immediate consumption.
