Zucchini Ribbon Salad

Looking for a new side-salad? Try this salad of raw zucchini ribbons tossed in an almond butter dressing. If you don’t have almond butter, try peanut butter as a substitute.

Zucchini Ribbon Salad 

• Serves 4

1 garlic clove, crushed

5 tsp. red wine vinegar

3 Tbsp. olive oil

2 Tbsp. almond butter

kosher salt, to taste

2 small zucchini, sliced in half lengthwise

1. Add the garlic clove, vinegar, oil, and almond butter to a large bowl and mix together until smooth. Season with salt.

2. Use a peeler to make zucchini ribbons about 1/2 inch wide.

3. Remove the garlic from the dressing. Add zucchini and toss to coat.