Shaved Zucchini Salad
Shaved Italian zucchini salad that is both vegan and gluten free with a lemony parsley dressing, toasted pine nuts and Brazil nut "parmesan" served over brown rice
Ingredients
- 1 zucchini thinly sliced
- 1 lemon juiced
- 1/2 tsp lemon zest
- 1/4 tsp sea salt
- 1/4 tsp fresh pepper
- 2 tsp extra virgin olive oil
- 1/4 tsp chili flakes
- 1/2 tsp dried Oregano
- 1/4 cup flat leaf parsley finely chopped
- 1 tbsp Pine nuts toasted
- 2 tbsp Sun-dried tomatoes diced (optional)
- 2-3 Brazil nuts grated
- 1 1/2 cups cooked Short grain brown rice optional to serve with
Instructions
- Start by washing and drying off a zucchini. (You can also double or triple the recipe by making a few.)
- Use a vegetable peeler or a mandolin slicer to carefully thinly slice the zucchini. The key here is to get very thin slices.
- Add to a bowl and then mix together the remaining ingredients (excluding pine nuts, sun dried tomato and Brazil nut parmesan).
- Gently mix the zucchini with the dressing together until well coated.
- Allow the mixture to sit for at least 10 minutes before enjoying to allow all the texture to soften a little more and flavors to come together.
- I like to serve with cooked brown rice but you can enjoy on it’s own or to accompany a protein or grain.
- To a dry sauté pan or toaster oven, toast the pine nuts for a few minutes to allow them to toast and become slightly golden brown. Keep a close eye and remove from the heat when once they begin to slightly brown.
- Cool and add to the salad, with sun-dried tomatoes and grate a few Brazil nuts for the the vegan “parmesan”. Enjoy!