Instructions

1. Combine basil leaves, nuts, garlic, salt, lemon juice & zest in food processor. Let motor run and slowly drizzle olive oil into processor until pesto is thoroughly mixed together.
2. Use spriralizer to shred zucchini and yellow summer squash into noodles. Each serving is about 2 cups of "zoodles."
3. Toss zoodles with approximately 1/4 cup of pesto.
4. Top with 1/4 cup sliced cherry tomatoes and 1 tablespoon of mozzarella.
5. Optional: garnish with pine nuts and shredded parmesan cheese.

Short Cut: Make this ahead of time and store in refrigerator for up to one week or freeze in ice cube tray. Each ice cube measures about 1 tablespoon.

Think Out of the Ice Box: Switch up the herbs and try this with cilantro or dill.

Instructions

Step 1

Blend aromatics, vegetable oil, vinegars, peanut butter, soy sauce and sesame seeds together until smooth. Set aside.

Step 2

Combine cabbage, peppers and celery in a large bowl. 

Step 3

If you prefer to cook the zucchini, then blanch in salted boiling water for 2 minutes, drain & cool. Otherwise eat the spirals raw like a salad. 

Step 4

Top cabbage mixture with zucchini, edamame, and shredded chicken. Toss with dressing in individual bowls (about 2 T per serving). Garnish with peanuts, sesame seeds and cilantro.