Rainbow Salad with Tomato-Basil Dressing


Fresh and colorful ingredients makes for a salad that is both tasty and appealing. Enjoy this delicious rainbow salad with fresh tomato-basil dressing.

Ingredients
Dressing:
2 plum tomatoes
2 large cloves garlic, minced
2 tablespoons champagne vinegar
½ cup extra-virgin olive oil
1–3 drops Basil oil
Salt and freshly ground pepper, to taste
Pinch of sugar (optional, to cut acidity of tomatoes)

Salad:

4 zucchini
4 summer squash
8 radishes, very thinly sliced
4 shallots, very thinly sliced
2 cups cherry tomatoes, halved
1½ cups shaved parmesan
1 cup sunflower seeds

Instructions

  1. Using a mini food processor, puree the tomato; you should have about a half cup.
  2. In a small bowl, whisk together tomato puree, minced garlic, champagne vinegar, olive oil, and Basil oil. Season to taste with salt and pepper. Add sugar to taste if desired.
  3. Trim ends from zucchini and summer squashes. Using a spiralizer fitted with the small shredder blade, cut the zucchini and squash into spaghetti-like spiral strands, using kitchen shears to cut the curls every three or four rotations.
  4. Transfer zucchini and squashes to a large bowl. Add radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute.
  5. Top with parmesan shavings and sunflower seeds and serve immediately.

Tip: If you don't have a spiralizer, or if you want a more fettuchini texture, you can use a vegetable peeler to slice the zucchini and squash lengthwise, and then a paring knife to cut the slices into narrower strips. 


Rainbow Salad with Tomato-Basil Dressing

with Basil essential oil

Servings:8

Prep Time:10–15 min

Cook Time:0 min

Difficulty:Medium

Ingredients:

Dressing:
2 plum tomatoes
2 large cloves garlic, minced
2 tablespoons champagne vinegar
½ cup extra-virgin olive oil
1–3 drops Basil oil
Salt and freshly ground pepper, to taste
Pinch of sugar (optional, to cut acidity of tomatoes)

Salad:
4 zucchini
4 summer squash
8 radishes, very thinly sliced
4 shallots, very thinly sliced
2 cups cherry tomatoes, halved
1 ½ cups shaved parmesan
1 cup sunflower seeds

Instructions:

  1. Using a mini food processor, puree the tomato; you should have about a half cup.
  2. In a small bowl, whisk together tomato puree, minced garlic, champagne vinegar, olive oil, and Basil oil. Season to taste with salt and pepper. Add sugar to taste if desired.
  3. Trim ends from zucchini and summer squashes. Using a spiralizer fitted with the small shredder blade, cut the zucchini and squash into spaghetti-like spiral strands, using kitchen shears to cut the curls every three or four rotations.
  4. Transfer zucchini and squashes to a large bowl. Add radishes, shallots and cherry tomatoes. Add the vinaigrette to taste and toss to evenly distribute.
  5. Top with parmesan shavings and sunflower seeds and serve immediately.

Tips:

If you don't have a spiralizer, or if you want a more fettuchini texture, you can use a vegetable peeler to slice the zucchini and squash lengthwise, and then a paring knife to cut the slices into narrower strips. 


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