Zucchini Ribbon Salad With Mint And Almonds - cooking recipe
Ingredients
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4 None medium green zucchini, peeled into thin ribbons with a vegetable peeler
4 None medium yellow zucchini, peeled into thin ribbons with a vegetable peeler
3/4 cup blanched almonds, toasted
2 None large red peppers, sliced thinly
3-4 sprigs fresh mint, leaves finely chopped
-1 None Raspberry Vinaigrette
1/2 cup olive oil
1 tbsp lemon juice
1 tsp finely grated lemon zest
2 tbsp raspberry vinegar
Preparation
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Combine zucchini in a large serving bowl along with almonds, red peppers and mint.
To make the raspberry vinaigrette, whisk together olive oil, lemon juice, lemon zest and vinegar. Season. Pour over salad and toss to combine.
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