Sunday, July 29, 2012

Zucchini Ribbon Salad with Fennel & Avocado

  • 3 large zucchini
  • 1 bulb fennel, trimmed, outer layer removed
  • 1 avocado, thinly sliced
  • 2 ounces shaved fresh parmesan (about 1/2 cup)
  • 1 teaspoon lemon zest
  • 2 tablespoons EVOO
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon dijon mustard
  • Coarse salt and pepper

  1. Using a vegetable peeler, peel the zucchini lengthwise into thin ribbons; discard the seedy centers. Transfer to a bowl. Using a mandoline, shave the fennel bulb into pieces; discard the core. Toss with the zucchini. Fold in the avocado and parmesan. Sprinkle with the lemon zest, then cover and refrigerate until ready to serve.
  2. In a small bowl, combine the EVOO, vinegar, mustard, 1/8 tsp. coarse salt and 1 pinch pepper. Drizzle the dressing over the salad; toss gently.

Source: Rachael Ray Magazine

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