Shaved Zucchini Salad
This zucchini salad is not only delicious, it’s also super quick to make, and utilizes one of Summer's most abundant vegetables. Since I’m not the biggest fan of regular leafy salads or raw veggies, I have to find creative ways to incorporate them into my diet, and this dish allows me to get my daily serving of vegetables in a tasty way.
Tip: I was able to slice my zucchini so thinly by using a mandolin, but I actually don’t recommend this tool for everyone because it can be dangerous if used incorrectly.
If you are going to try using a mandolin, be sure to use the safety guard, and or protective cut resistant gloves. Otherwise if you don’t have a mandolin you can thinly slice the zucchini using a sharp knife, or even a zoodle maker as some of them come with different blade options that create thin long strips. If you’re having difficulties thinly slicing the zucchini lengthwise, try cutting thinly sliced circles instead.
Prep time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2-3
Ingredients:
4 zucchini thinly sliced lengthwise
2 avocados diced
¼ cup of thinly sliced red onion
2 oz goat cheese crumbles
¼ cup whole fresh basil leaves
¼ cup slivered almonds
Vinaigrette:
Juice from 1 lemon + 1 tsp lemon zest
¼ cup olive oil
1 tbsp white balsamic vinegar
1 tbsp honey
Pinch of kosher salt
Pinch of ground black pepper
Directions:
Combine marinade ingredients in a mason jar, put on lid, and shake until emulsified, or whisk everything together in a bowl.
Marinate zucchini slices in the vinaigrette for about 10 minutes, or until softened (save the marinade don’t discard).
Place zucchini slices on a plate or bowl, gently twist some strands to create curls, then top with the rest of the salad ingredients, and vinaigrette. Serve immediately.