Zucchini Ribbon Salad

By Jan

Serves 4

Ingredients

• 1 lb. small yellow and green zucchini
• 2/3 cup raw almonds
• 1/3 cup extra virgin olive oil
• 1 tsp grated lemon zest
• 2 oz monterrey jack cheese, grated
• 1/2 tsp sea salt
• Freshly ground pepper
• 12 mint leaves

Preparation

Step 1

1. Wash, top and shave zucchini into ribbons using a vegetable peeler.

2. Heat oven to 350. Bake the almonds for 8 minutes or until golden brown. Remove, let cool, and crush them gently.

3. In large bowl, combine all ingredients and toss gently.