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.