Delish Pesto Zucchini Spinach Salad

This one was a hit with the ladies this past weekend on our Oregon Coast getaway! This salad is incredibly flavorful and filling enough to be served as a main dish. Everyone who tried it had a second serving. I even caught some of the ladies dipping their chips in the leftovers! Love that. 

Ingredients:

2 medium zucchinis-grated

1 whole red bell pepper-chopped

1 whole orange bell pepper-chopped

1 cup fresh corn

1/4c. sweet onion-chopped

1 clove garlic-minced

1 large avocado-sliced

2 tbsp pesto-(store bought or hand made)

4 cups baby spinach (I prefer to chop the leaves into bite-size pieces)

2 tsp balsamic vinegar 

Ground Pepper to season

How to:

Add Zucchini, bell pepper, onion, garlic, corn and pesto together in a large bowl and mix well. 

Lay the spinach on the bottom of the large salad bowl, sprinkle the leaves with the balsamic vinegar, and lightly pepper. 

Top the spinach with the pesto mix and sliced avocado. Dish out and ENJOY!!!

Makes 6-8 servings. 

Healthy bonuses:

*Bell Peppers are very high in Vitamin C. One whole medium pepper has 250% RDA!

*Avocados are a great source of "healthy fats." High in Omega-6's (If you are like    me, and love eating avocados on a daily basis, it is good to balance with foods high in Omega-3's, like ground flax and chia seeds.

*Spinach is my "lettuce." I always substitute spinach for regular lettuce in my salads to increase the nutrient value of my dishes. Plus, it just tastes better!