Zuchinni & Pesto Salad

I’m always looking for ways to spice up veggies! This side dish is super nourishing, cleansing and refreshing. Zuchinni is highly alkaline, high in minerals and low in calories. It also helps to reduce inflammation. I use nutritional yeast in place of cheese, which is high in protein, fiber and a vitamin B powerhouse! Basil is high in flavanoids and contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure.

1 Zuchinni
1 cup fresh basil leaves
2 Tbs. Nutritional Yeast
1 Tbs. Olive Oil
1 Tbs. Pumpkin Seeds
Squeeze the juice of a lime wedge
Sea Salt & Pepper

Cut the zuchinni into thin slices (or use the spiral cutter like I did in the photo just for fun!). Put the remaining ingredients in a food processor until it becomes a paste/dressing. Pour over raw zuchinni, toss and enjoy! =)


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