This salad with ribbons of zucchini is prepared with a vegetable peeler and with a dressing of almonds with parmesan. It is a great recipe for very nutritious vegetarians. Healthy and light
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Ingredients4 portions
Preparation
PREPARE THE PESTO: Process the almonds, parmesan, garlic and pepperoncino in a food processor, add the lemon juice, salt and olive oil until well blended.
CUT THE CALABACITAS: With a vegetable peeler, cut strips of all the zucchini making sure to keep the part of the shell so that they look pretty.
Stir the zucchini with the prepared pesto and serve immediately.
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