Zucchini Ribbon Salad
Shaved zucchini tossed in a simple citrus dressing with bright red pomegranate seeds, crunchy almonds, and salty Parmigiano Reggiano for a beautiful salad ready in minutes.
For two portions you'll need:
- 500 grams small zucchini
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh Italian parsley
- 1/4 teaspoon salt
- 1/4 cup pomegranate seeds
- 1/4 cup finely grated Parmesan
- 1/4 cup toasted sliced almonds
Using a vegetable peeler, or mandolin, shave the zucchini lengthwise into ribbons, about 1/16th of inch thick. To make the dressing, whisk together the oil, lemon juice, parsley, and salt. In a medium sized bowl, gently toss the zucchini ribbons with the dressing, pomegranate seeds, and Parmesan until everything is evenly distributed. Sprinkle with toasted almond slices just before serving.
Effortless, looks fancy, and tastes really good, this is my kind of recipe. You can also substitute fresh basil for the Italian parsley, if you'd prefer.