Zucchini ribbons in a salad are a light and refreshing side salad or small dinner that is filled with flavor. The ingredients are simple for this salad. You don't need many ingredients to make this well-textured salad that tastes delicious!
I made this quick one afternoon to add a salad to my dinner but this can also be made for a light dinner. I had leftover zucchini and carrots so I turned it into a salad. I don't particularly like salads but this one is spectacular. I could eat a whole bowl of this almond pesto alone. Enjoy this yummy salad!
A quick tip:
Zucchini Ribbons look technically advanced but they are easy to make. All you need is a y-peeler to peel the zucchini into ribbons To make the ribbons, take the Y-peeler down the length of the zucchini to make long thin strips. I end up leaving the inside of the zucchini out when peeling because it makes the salad too mushy.
Zucchini Ribbons with Almond Pesto
Serving size: 4
Total Time: 30 minutes
Source: Recipe adapted from SmittenKitchen cookbook.
1/2 cup almonds, toasted and cooled
1/4 cup Parmesan cheese, grated
1 small garlic clove, peeled and crushed
Pinch of red pepper flakes
2 tablespoons lemon juice
1/4 teaspoon salt
1/3 cup olive oil
4 medium zucchini
1 carrot, peeled (optional)
Step 1: Grind almonds, parmesan, garlic, and red pepper flakes in a food processor or blender until they are finely chopped. Add the lemon juice, salt, and olive oil and pulse a few times until incorporated. Pour the dressing into a large salad bowl and let it roll up and around the sides.
Step 2: Peel the zucchini with a vegetable peeler or mandolin and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently attempting to coat the zucchini as evenly as possible. Serve at room temperature.
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