Zucchini Ribbon Salad
By denise Serves 6
Another way of using zucchini!
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- 3 large zucchini
- 1 bulb fennel, trimmed, outer layer removed
- 1 avocado, thinly sliced
- 2 oz. shaved fresh Parmesan (about 1/2 cup)
- 1 tsp. lemon zest
- 2 tbsp. extra virgin olive oil (EVOO)
- 2 tsp. white wine vinegar
- ½ tsp. Dijon mustard
- ⅛ tsp.Coarse salt
- 1 pinch pepper
You may also need:
Bowl, Kitchen Knife, Mandolin, Vegetable Peeler
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.
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!
When I grow too many Zucchini's, This is just another way of eating Zucchini, the healthy way!
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