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Zucchini Ribbon Salad
By Serves 6

Another way of using zucchini!

Prep Time: 20 mins.
Cook Time: 0

1 2 3 4 5


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  1. 3 large zucchini
  2. 1 bulb fennel, trimmed, outer layer removed
  3. 1 avocado, thinly sliced
  4. 2 oz. shaved fresh Parmesan (about 1/2 cup)
  5. 1 tsp. lemon zest
  6. 2 tbsp. extra virgin olive oil (EVOO)
  7. 2 tsp. white wine vinegar
  8. ½ tsp. Dijon mustard
  9. tsp.Coarse salt
  10. 1 pinch pepper

You may also need:

Bowl, Kitchen Knife, Mandolin, Vegetable Peeler

Step 1:

Using a vegetable peeler, peel the zucchini lengthwise into thin ribbons;discard the seedy centers. Transfer to a bowl. Using a mandoline slicer, shave the fennel bulb into pieces; discard the core. Toss with the zucchini. Fold in the avocado and parmesan. Sprinkle with the lemon zest, then cover and refrigerate until ready to serve.

Step 2:

In a small bowl, combine the extra virgin olive oil (EVOO), vinegar, mustard, 1/8 tsp. Coarse salt and 1 pinch pepper. Drizzle the dressing over the salad; toss gently!

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


denise says:
When I grow too many Zucchini's, This is just another way of eating Zucchini, the healthy way!

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