Much like the Zucchini Salad with Avocado Lime Sauce, this is a simple salad but oh so refreshing, zesty and simple. I had some leftover zucchini basil pesto from the day before when I made RAWmarkable Basil Pesto Pasta, so this is what I used for my dressing.

All you need is:

– 3 to 4 spiralized zucchinis (I used the straight blade for ribbon cuts)

– 2 to 3 tomatoes (heirloom tomatoes are great in this!)

– 1 handful of fresh basil

– 2 tbsp. hemp seeds

– 1 lemon

– 1/2 tsp pepper

– 1/2 tsp turmeric

– about 1/4 cup of zucchini basil pesto 

To make the zucchini basil pesto, see this link, or look at the instructions below (note: these instructions will make about 1 to 1/2 cups worth of the pesto, much more than you need for the salad! You can always save it for a veggie dip or for more salad dressing later though!):

– 1/2 a large zucchini or 1 small zucchini (you can chop up half of a zucchini from the pasta noodles)

– 1/2 cup organic walnuts (soaked in water for about 1 to 2 hours prior)

– about 2 cups fresh basil

– 2 medium garlic cloves

– 1/4 cup nutritional yeast

– 1/4 cup pine nuts

– 1/3 cup chopped parsley

– 1/2 a large lemon or 1 small lemon

And that’s it!

Blend together all the above ingredients in your high-powered blender. Don’t pulverize it completely, as you want the pesto sauce to have a bit of a chunky texture, so just blend until everything is mixed. Your sauce should look something like this:

Once you have your dressing prepared (or you may already have some from before), spiralize your zucchinis and chop your tomatoes. Pour the 1/4 cup zucchini basil pesto sauce on top, then cover with the fresh basil and hemp seeds. Squeeze half of a lemon on top and add your pepper:

That’s it! Mix it up and eat!