Zucchini noodles are tossed with ribbons of kale, sun-dried tomatoes and a pesto-like dressing for a simple but sturdy summertime salad.
The sun is shining and summer squash season is in full swing, which means zucchini noodles are on heavy rotation at my house at the moment.
This zucchini noodle and kale salad combines thin strands of zucchini with ribbons of kale and flecks of chopped sun-dried tomatoes for an easy and effortless summer side or lunch that’s perfect for those days it’s too hot out to even think about turning on the oven.
Whether you’re planning a picnic, or headed to a barbecue this season, chances are you’ll probably need a dish to bring along that packs up easily and keeps well in the heat. While most lettuce based salads can’t be dressed ahead of time and wilt in the heat, this hearty salad comes to the rescue with its staying power.
But what I particularly love about this salad is its three layers of glorious green. The first layer is the pesto-like dressing made with loads of fresh basil and parsley. The second layer of green is the kale. Thinly slicing it is the key to keeping the salad light and fresh, as is giving it a good massage until tender and silky. And the last layer is the zucchini made into noodles you can twirl around your fork. (Making your own zucchini noodles is quick and easy but you can also easily find pre-made noodles in most grocery stores these days.)
All you need to finish are a few finely chopped, chewy and intensely flavored sun-dried tomatoes and a handful of nutty pumpkin and hemp seeds for a bit of nuttiness and crunch. What you end up with is a vividly green salad with lots of vibrant flavors and textures that will surely become a summer (and year-round) favorite.
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