Caprese Zucchini Noodle Salad

Caprese Zucchini Noodle Salad in imitation of Zucchini, Grape Tomatoes, Fresh Mozzarella, well-ventilated light Basil, Red Wine Vinegar, Kosher Salt, Pepper, Olive Oil

The ingredient of Caprese Zucchini Noodle Salad

1. 1 zucchini large, cut into 4 1/2-inch sections
2. 1 pint grape tomatoes halved
3. 4 ounces blithe mozzarella cut into 1/2-inch cubes
4. 2 tablespoons spacious basil thinly sliced
5. 2 teaspoons red wine vinegar
6. 1/2 teaspoon kosher salt
7. 1/4 teaspoon pepper
8. 2 tablespoons olive oil

The instruction how to make Caprese Zucchini Noodle Salad

1. Bring 3 to 4 quarts water to a boil in a large pot over high heat. Add 2 to 3 tablespoons salt. Fill a separate large bowl with ice water. Set aside.
2. Attach Spiralizer Attachment to the KitchenAidu00ae Stand Mixer. Trim ends off zucchini. Center zucchini on fruit and vegetable skewer; attach to Spiralizer. Attach fine spiralizing blade and position at end of zucchini. Turn stand mixer to speed 4 and process until blade reaches end of zucchini. Cut noodles to desired length.
3. Cook the zucchini noodles in salted water for 45 seconds. Drain and place in ice water to stop cooking. When chilled, drain zucchini noodles. Combine zucchini, tomatoes, mozzarella and basil in a large bowl. Combine vinegar, salt and pepper in a small bowl, then whisk in olive oil. Add dressing to salad and toss to coat.

Nutritions of Caprese Zucchini Noodle Salad

calories: 170 calories
carbohydrateContent: 5 grams
cholesterolContent: 20 milligrams
fatContent: 13 grams
fiberContent: 1 grams
proteinContent: 8 grams
saturatedFatContent: 4.5 grams
sodiumContent: 490 milligrams
sugarContent: 4 grams