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

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

-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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