Zucchini Ribbons Salad with Arugula, Avocado, Toasted Pine Nuts and Herb Marinated Goat Cheese
Tuesday, May 28, 2013
This salad is transformed from simple to fancy due to zucchini ribbons. No fancy gadgets needed, just use your veggie peeler to slice the zucchini lengthwise into thin slices. I sliced 2 zucchinis into thin slices using the veggie peeler, then cooked them for a few minutes in a bit of grape oil. I did not use the middle that had the seeds, will reuse later.
2 zucchini's thinly slices
one table spoon of grape oil
a few tablespoons of pan toasted nuts (I used pine nuts)
goat cheese or shaved parmesan
**(I used marinated goat cheese (recipe by my talented friend Julia found here Marinated Goat Cheese
but any cheese would do)
Salt to taste
1/2 an avocado
any other veggies you feel like using
1-2 Tablespoons of olive oil (I used oil from the marinated goat cheese)
Juice of 1 lemon
Slice the zucchini into thin long strips. Rotate when you get to the seeded part. Disgard the seeded middle for another use. Heat a bit of grape oil till hot. On a medium flame, cook zucchini strips about 2 minutes per side. Salt to taste. Place on a paper towel to drain. Wait till cool to add to salad.
Wash and dry arugula, add avocado. Toss with salad dressing, reserve a little to drizzle over zucchini. Top with zucchini, nuts and cheese of choice. Drizzle with a bit more dressing.
Voila. Tasty, filling and healthy!