Zucchini Salad

Appetizer, Dinner, Lunch, Vegan

This weekend I made this light and delicious Zucchini Salad.  It had less than five ingredients.  I also made a tangy Italian Vinaigrette dressing. I shaved the zucchini using a mandoline slicer, which was really easy to use.  This is a delicious, artisan salad that your family will really enjoy.

I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  The link for the mandoline slicer can be found here on my Shop Page.


Zucchini Salad

Ingredients:
2 Large zucchini’s, shaved
10 Green olives, halved or whole
1/4 Cup of raw almonds, chopped
1/3 Cup of vegan parmesan cheese, grated
A bunch of fresh basil leaves, about 10 or according to taste

Lemon Vinaigrette Dressing:
1/4 Cup of olive oil
1/2 of a lemon, juiced
1 Tablespoon of white wine vinegar
1 Tablespoon of Italian seasoning
1/2 Teaspoon of onion powder
Himalayan salt and pepper to taste

Directions:
-Begin chopping off the ends of the zucchini using a mandoline slicer. Then shave the zucchini lengthwise into thin ribbons. Place the ribbons in a large bowl. Remove pits from the olives and slice in half or keep whole then roughly chop almonds into small pieces. Chop fresh basil and add all ingredients to a large bowl.
-Make the lemon vinaigrette by adding all dressing ingredients to a small bowl and whisk together. Pour dressing over salad and toss lightly. Adjust the seasoning as desired. Add salad to a serving tray and sprinkle grated parmesan cheese and enjoy!

 

 

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