A lot of my posts lately have been triggered towards Italian meals. Not sure why! haha!! But regardless, they are yummy!! Now that the weather is slowly starting to warm up I’m craving fresh and refreshing things to eat. Caprese salads are one of my favorite salads for that reason, they are really light and fresh. Since I don’t eat dairy, I just made a different version to suit my diet needs. Hope you all enjoy it! This goes well with just about anything…I made a side of chicken and ate it with that for my protein. Enjoy!
1 Large Tomato
1 Medium Zucchini
Place fresh basil, cilantro and olive oil in a blender (I used a magic bullet) and blend well together. The serving size depends on how much you’re making but if you’re making similar to the above – I used 5 fresh basil leaves, a handful of cilantro and about 1/4 cup of olive oil. Play around with the consistency – if it’s too thick, add more olive oil and if it’s too creamy, add more greens. Blend together until you find your perfect consistency.
Use a vegetable peeler to peel the zucchini length-wise into thin strips. Place on the side.
Cut your tomato into 1/4″ or a little less pieces. Layer the zucchini at the bottom, add the tomato and top with pesto and repeat until you have about 3-4 layers.
Dig in and nom nom!