Raw Squashta w/Tomato Fresca Sauce, Olives & Basil
Category
Entrees - Maindishes
Sub
Category
Raw
Servings
6
Preptime
30 min.
Ingredients
6 medium sized zucchini and/or summer squash, rinsed well and one end chopped off
4 vine ripe tomatoes, cut to quarters, seeds removed
2T pine nuts
1T balsamic vinegar
1T honey or maple syrup
2 cloves garlic
1 shallot, rough chopped
6 large basil leaves, plus extra for garnish
1T extra virgin olive oil
2 tsp. aleppo chile flakes
2 tsp. Cantazaro spice blend
1/2 tsp. black pepper
3 tsp. salt, divided
1/3 c sun-dried tomatoes, chopped small
2/3 c pitted black olives, such as kalamata, halved
Instructions
Using spiral slicer, cut zucchini/summer squash
into ribbons of desired shape/size to form
noodles for salad, breaking up into manageable
sized pieces. Place squashta noodles in
colander and toss with 2 tsp. salt. Allow to
drain into sink or over a bowl.
In blender, combine vine ripe tomatoes, pine
nuts, balsamic vinegar, honey/maple syrup,
garlic, shallot, 6 basil leaves, olive oil, 1 tsp. salt,
Aleppo chile flakes, Cantazaro seasoning blend and black
pepper. Puree until sauce is fully combined but
still slightly chunky.
Squeeze remaining liquid out of noodles, by gently
pressing down with wooden spoon or with clean hands, squeezing out
excess liquid. Place
drained/softened noodles into a serving bowl.
Pour Tomato Fresca Sauce over squashta. Top with
chopped olives, chopped sun-dried tomatoes and
additional chopped basil. Garnish with additional
pine nuts if desired.
Serving
Suggestions
Enjoy room temperature or chilled.
Originally Submitted
6/9/2015
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