Zucchini Ribbon Salad

Lorenza Avila
This zucchini ribbon salad is made with a vegetable peeler and an almond-parmesan dressing. It's a great recipe for vegetarians that is very nutritious. Healthy and light.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 cups almonds, toasted
  • 1/4 cups Parmesan cheese, grated
  • 1 clove garlic
  • 1 pinch peperoncino
  • 2 tablespoons lime juice
  • 1/4 teaspoons salt
  • 1/3 cups extra virgin olive oil
  • 1 kilo zucchini
Preparation
30 mins
0 mins
Low
  • PREPARE THE PESTO: Process the almonds, parmesan, garlic, and pepperoncino in a food processor, adding lemon juice, salt, and olive oil until well blended.
  • CUT THE ZUCCHINI: Using a vegetable peeler, cut strips from all the zucchinis, making sure to keep the skin on for a nice appearance.
  • Stir the zucchini with the prepared pesto and serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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