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

Great

% Daily Values based on a 2,000 calorie diet

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!

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