This is what you make when it’s too hot to cook but you still want something bright, fresh, and satisfying. Zucchini noodles (aka zoodles) get tossed with bold pesto, juicy cherry tomatoes, and a splash of lemon for a salad that’s as easy as it is craveable. No stove, no fuss—just real, feel-good food.
For more information about FIT Medical Weight Loss programs and how we can help you reach your weight loss goals contact one of our clinics below or click here for more information. Our health coaches are ready to help you lose weight, and enjoy doing it! Reach out today to get started.
Ingredients
For the Salad:
-
2 medium zucchinis, spiralized into zoodles
-
1 cup cherry tomatoes, halved
-
¼ red onion, thinly sliced
-
¼ cup pine nuts or chopped almonds (optional, for crunch)
-
Fresh basil, for garnish
-
Lemon wedges, to serve
For the Pesto:
-
2 cups fresh basil leaves
-
¼ cup olive oil
-
¼ cup grated Parmesan (or nutritional yeast for dairy-free)
-
2 tbsp pine nuts or walnuts
-
1 garlic clove
-
Juice of ½ lemon
-
Salt and pepper to taste
How to Make It
1. Make the Pesto
Blend all pesto ingredients in a food processor until smooth. Taste and adjust—more lemon for brightness, more olive oil for a looser texture.
2. Toss the Zoodles
In a large bowl, combine zoodles, cherry tomatoes, and onion. Add pesto and toss gently until everything’s coated.
3. Finish and Serve
Top with nuts for crunch, fresh basil for flair, and a squeeze of lemon for zip. Serve chilled or at room temp.
Perfect as a light lunch, a BBQ side, or a no-heat dinner. Want to bulk it up? Add grilled chicken, shrimp, or chickpeas