Low Histamine Zucchini and Pesto Salad

Makes approximately: 1 salad.
Total time: 10 minutes.

This Low Histamine Zucchini and Pesto Salad is absolutely delicious, fresh, and highly nutritious! It’s so simple to make in under 10 minutes. Enjoy the flavours of summer all year-round. Even the kids will love it and it makes for the perfect shared picnic or barbeque dish. Even better, it’s a great and tasty way to pack in an abundance of healthy greens without them making a fuss! The easy, rich pesto in this recipe also makes for a tasty low-histamine and nut-free spread option in any lunch sandwich or wrap!

Ingredients:

  • 1 large zucchini
  • 2 cucumbers, chopped into chunks
  • 2 cups mixed salad leaves (low histamine options: lettuce, kale or watercress)
  • 1 bunch fresh basil, stalks removed
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • Pinch of each salt and pepper, to taste
  • 1/3 cup pumpkin seeds (or pepitas)
  • Optional garnish: sliced apple, pumpkin seeds or crushed nuts (if nut tolerant) for extra crunch.

Method:

  1. Prepare the zucchini by spiralising (using a spiraliser) or peeling (using a vegetable peeler) into ribbons.
    You can also use a mandoline to julienne the zucchini.
  2. To a large salad bowl, add the zucchini, lettuce leaves and cucumber chunks. Set aside.
  3. To make the pesto, add the basil into a food processor, alongside the oil, apple cider vinegar, pinch of salt and pepper and pumpkin seeds. Pulse until just combined, but make sure the pesto is a chunky texture and not smooth.
  4. Add the pesto into the bowl of salad, tossing with salad tongs until the vegetables are evenly coated in the pesto
  5. Serve with your favourite protein option