Zucchini Ribbon Salad

Name: Zucchini Ribbon Salad
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 18-02-2013

Preparation

30 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.