Lemon-Basil Zucchini Ribbon Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup, sliced Zucchini 0.50 tsp Kosher Salt (by 65PLUS1) 2 tbsp Almonds - sliced 0.25 cup Cheese-parmeasan shredded 1/3 cup (by CAROLYN710) 3 tbsp Lemon juice 1 tbsp Extra Virgin Olive Oil 1 tbsp Basil
Slice zucchini in thin rounds or use a mandoline or vegetable peeler to cut zucchini into ribbons (good luck with this!). Toss zucchini with salt and set aside.
Toast sliced almonds in a pan until golden and crisp.
Pat zucchini dry with a paper towel and put into a salad bowl, then add parmeasan cheese and almonds to zucchini.
Place lemon juice, oil, and basil in an airtight container and shake to combine. Pour dressing over zucchini/cheese/almonds and toss gently.
Serve and enjoy!
Serving Size: makes 4 3/4-cup servinges
Number of Servings: 4
Recipe submitted by SparkPeople user JANHALL13.
Toast sliced almonds in a pan until golden and crisp.
Pat zucchini dry with a paper towel and put into a salad bowl, then add parmeasan cheese and almonds to zucchini.
Place lemon juice, oil, and basil in an airtight container and shake to combine. Pour dressing over zucchini/cheese/almonds and toss gently.
Serve and enjoy!
Serving Size: makes 4 3/4-cup servinges
Number of Servings: 4
Recipe submitted by SparkPeople user JANHALL13.
Nutritional Info Amount Per Serving
- Calories: 89.1
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 245.1 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.8 g
- Protein: 3.3 g
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