Warm Ribbon Courgette & Potato Salad with Pesto

Name: Warm Ribbon Courgette & Potato Salad with Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 3
Cuisine: Global
Ingredients: 9 cooked baby potatoes; 2 courgettes, peeled into thick ribbons; 1 clove garlic, finely grated; 3 servings enough fresh pesto to serve; 1 Tbsp cold pressed rapeseed oil; 3 servings a good grinding of salt and pepper

Warm Ribbon Courgette & Potato Salad with Pesto is a gluten free, whole 30, and vegan side dish. One serving contains 296 calories, 7g of protein, and 11g of fat. This recipe serves 3. It will be a hit at your The Fourth Of July event. A mixture of rapeseed oil, courgettes, a grinding of salt and pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Heat the oil in a hot wok and lightly cook the courgette ribbons with the garlic until just tender.

Ingredients you will need

Zucchini

Garlic

Cooking Oil

Equipment you will use

Wok

Add the potatoes and toss.

Ingredients you will need

Potato

Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Drizzle some homemade pesto over each salad. It may help to loosen the pesto with some olive oil or rapeseed oil.notes: Use my recipe for traditional pesto. If you are making this dish for vegans, just leave out the parmesan

Ingredients you will need

Canola Oil

Olive Oil