Dust off that zoodle maker to create the quickest vegan zucchini noodle salad in under 10 minutes. No, seriously, it’s that easy. Chop, scoop and mix, and you’ll have yourself a flavourful salad to add to your dinner party menu.
Roughly chop chervil to yield ¼ cup. Keep some extra for garnish.
With the skin on, use a shredding peeler (unless you have a zoodle maker or spiraliser) to shave the zucchini to create long noodle-like strips. When you hit the seed, turn the zucchini to the other side and start again. Discard the seeds.
Assembly
In a medium sized mixing bowl, add the cherry tomatoes, flat leaf parsley, chervil and zucchini noodles.
Add 4 tbsp of pre-made vegan pesto.
Season with salt and pepper to taste and mix all the ingredients gently.
Place the salad in a heap on a serving platter.
Add the additional chervil you had set aside to garnish the salad.
Serve immediately.
Notes
Make the zucchini noodles as the last step of your process as it has high water content and can get wet.
As it does get wet, this is not a salad you can make ahead of time. It is to be made as the last dish that is set on your dinner table.
You can, of course, make your own pesto sauce. If you’re not after a vegan version, add some pecorino to the parmesan to amplify the flavours.
Try and get a variety of cherry tomatoes to give the salad some colour.