Shaved Zucchini Salad

Name: Shaved Zucchini Salad
Cuisine: Italian
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)

8 steps

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

Updated at: Thu, 21 Nov 2024 12:26:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories579.1 kcal (29%)

Total Fat24 g (34%)

Carbs83.1 g (32%)

Sugars6.5 g (7%)

Protein12.2 g (24%)

Sodium393.2 mg (20%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

¼ tspsea salt

¼ tspfresh pepper

2 tspextra virgin olive oil

¼ tspchili flakes

½ tspdried oregano

¼ cupflat leaf parsley

finely chopped

1 Tbsppine nuts

toasted

2 TbspSun-dried tomatoes

diced, optional

2Brazil nuts

grated

1 ½ cupsShort grain brown rice

cooked, optional to serve with

Instructions

Step 1

Start by washing and drying off a zucchini. (You can also double or triple the recipe by making a few.)

Step 2

Use a vegetable peeler or a mandolin slicer to carefully thinly slice the zucchini. The key here is to get very thin slices.

Step 3

Add to a bowl and then mix together the remaining ingredients (excluding pine nuts, sun dried tomato and Brazil nut parmesan).

Step 4

Gently mix the zucchini with the dressing together until well coated.

Step 5

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.

Step 6

I like to serve with cooked brown rice but you can enjoy on it’s own or to accompany a protein or grain.

Step 7

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.

Step 8

Cool and add to the salad, with sun-dried tomatoes and grate a few Brazil nuts for the the vegan “parmesan”. Enjoy!

View on justinecooksvegan.com

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