Zucchini Ribbon Salad

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 3

    large zucchini

  • 1

    bulb fennel, trimmed, outer layer removed

  • 1

    avocado, thinly sliced

  • 2

    ounces shaved fresh parmesan (about 1/2 cup)

  • 1

    teaspoon lemon zest

  • 2

    tablespoons EVOO

  • 2

    teaspoons white wine vinegar

  • 1/2

    teaspoon dijon mustard

  • Coarse salt and pepper

Directions

1.Using a vegetable peeler, peel the zucchini lengthwise into thin ribbons; discard the seedy centers. Transfer to a bowl. Using a mandoline, shave the fennel bulb into pieces; discard the core. Toss with the zucchini. Fold in the avocado and parmesan. Sprinkle with the lemon zest, then cover and refrigerate until ready to serve. 2.In a small bowl, combine the EVOO, vinegar, mustard, 1/8 tsp. coarse salt and 1 pinch pepper. Drizzle the dressing over the salad; toss gently.

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