This Italian Flair Bowl will transform your lunch into a work of art. Spiralized zucchini and fresh basil pesto star in this Golden Lion worthy salad.
What’s better than eating healthy?
Eating healthy while the people around you drool. That’s my goal with this Flair Bowl series.
If you saw my Asian Flair Bowl then you remember the two rules of flair bowls. Right?
- It has to have a flavor theme.
- Something has to be spiralized.
Other than that, the sky’s the limit!
You didn’t know I could hear you thinking, did you?
Well, I can. Mwahahaha. But don’t worry, I only use my powers for Good.
So, those little white things are not marshmallows. Those are mozzarella pearls.
Prior to creating this Italian flair bowl I had no idea that mozzarella pearls existed. Nor did I know how tasty they are. What could be better than bite-sized mozzarella?!?
Actually, to answer my own question, I wanted to use burrata but couldn’t find it locally and had neither the time nor the inclination to commute just for some cheese. No matter how divine it may be.
[clickToTweet tweet=”Why settle for lunch when you can eat a Work of Art? Italian Flair Bowl #spiralizer #healthy” quote=”Share with your tweeps.” theme=”style1″]
It is true that burrata would add a measure of creaminess to this salad that would pretty much be out of this world with all that pesto. But mozzarella pearls are a damn fine substitute.
So now you have options. Options are always good.
Don’t forget to make a Pesto Well on the side of your bowl so you can dip and smear to your heart’s content. You will want that flavor on everything.
Another great thing about the Italian Flair Bowl is that it travels well. The zucchini noodles are raw so, even though they’re tossed in the pesto, they keep in the fridge for several days without getting mushy. I’m speaking from experience. I was shocked how long they stayed crisp.
The greens won’t get soggy either because, thanks again to the Pesto Well, all you need to “dress” this flair bowl is a squeeze of fresh lemon.
Italian Flair Bowl Recipe
So, you can feel good about bringing this to work with you. It won’t suffer from your commute one bit. Hopefully, neither will you. But if it’s a rough one at least you’ll have something to look forward to.
This Flair Bowl joined the party at Buns in my Oven.
- 1 batch of Elise's pesto
- 1 10 oz container cherry tomatoes
- 1 head green leaf lettuce washed and leaves torn into bite-sized pieces
- 1 medium zucchini spiralized
- mozzarella pearls
- roasted red peppers
- Preheat oven to 400 degrees F
- Rinse and dry cherry tomatoes.
- Spread tomatoes on baking sheet in even layer.
- Drizzle with olive oil, sprinkle with garlic salt and toss on sheet to coat.
- Roast at 400 until tomatoes start to burst, about 15 minutes.
- Let cool.
- Toss raw spiralized zucchini in pesto.
- Line bottom of salad bowl with the lettuce.
- Place pesto-tossed zucchini in the middle.
- Add roasted tomatoes, mozzarella pearls, pepperoncini, and roasted red peppers.
- Make your Pesto Well on the side of the bowl.
- Squeeze with fresh lemon.
Note: This recipe calls for Elise’s pesto from Simply Recipes.