Aug 21, 2015

Ribbon Zucchini Salad

2 lbs. Zucchini, trimmed
1 tsp. Kosher salt
4 Tb. Extra-virgin olive oil
2 Tb. Freshly squeezed lemon juice
1 Tb. Honey vinegar Slide Ridge
¼ cup Chopped Cashews
1/3 cup Licorice lettuce greens
¼ cup Roasted Diced Beets
1/8 cup Crème Fraiche
1 oz.  Shaved parmesan Gold Creek Farms

  • With a mandolin or a vegetable peeler cut zucchini into thin strips and place in to a bowl.  
  • Drizzle with olive oil, lemon juice, vinegar, salt and pepper.  
  • Toss until evenly coated, set aside and allow to marinate for a few minutes.
  • Serve with toasted chopped cashews, diced beets, greens, parmesan and crème fraiche.

No comments:

Post a Comment