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Pesto Zucchini Noodle Salad

A quick and super tasty recipe! Pesto Zucchini Noodle Salad with Violife Prosociano in flakes is ideal for those summer nights. No cooking required!

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  • Prep time10 minutes
  • Servings6
vegan recipes for beginners
quick and easy vegan meals
recipe image Pesto Zucchini Noodle Salad
  • 1 pack Violife Prosociano, cut in flakes
  • 2 medium zucchinis
  • 1 cup grape tomatoes, halved
  • 1 ¼ cup fresh basil leaves, packed
  • 1 cup fresh baby spinach leaves, packed
  • 2 garlic cloves
  • ½ tsp coarse salt
  • ⅛ tsp cracked black pepper
  • ½ cup extra virgin olive oil
  1. Spiralize the zucchini in a noodle format using a vegetable peeler. Set aside in a colander.
  2. To make the pesto in a high-power blender, add the spinach, basil, garlic, salt, pepper, half of the Violife Prosociano flakes and olive oil and blend until smooth.
  3. In a large bowl, toss the pesto with the zucchini ‘noodles’ and tomatoes until combined.
  4. Add extra Violife Prosociano flakes on top and serve.