Zucchini almond salad

I love zucchini. I might start a whole section on this vegetable. It’s so versatile. I just can’t ever get enough.  *sigh…..*

I saw a recipe for an awesome zucchini ribbon salad and modified it.  I’m not a fan of arugula nor is it readily available for a reasonable price where I live.  I do have plenty of zucchini, so I went with an all zucchini cast of characters.

You’ll need:

  • 2 medium zucchini
  • olive oil
  • salt/pepper
  • 1/4 c. chopped almonds

for the dressing:

  • 1 t. dijon mustard
  • 2 t. red wine vinegar (or lemon juice)
  • pinch of garlic powder
  • 1/2 t. oregano
  • 2 T. olive oil
  • Sprinkle of parmesan cheese

Slice zucchini with a vegetable peeler in thin, long strips.  You can peel until you hit seeds, turn the zucchini and start over. Toss the zucchini with some olive oil and salt/pepper to cover lightly. Grill (or saute) the zucchini until you get some nice grill marks or a good color, this will only take a few minutes per side.

While the zucchini cools, make the dressing.  Add the ingredients to a small bowl and whisk in the olive oil.  Top the zucchini strips with the almonds and toss with the homemade dressing.  A sprinkle of parmesan cheese or any other cheese will give it a nice bite and balance out the dressing.  Enjoy!  Might I suggest serving it with some spicy pork kebabs??


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