Vegetables

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Zucchini Ribbon Salad

Prep time: 35 minutes + ½ hour to drain
Cook time: chill up to 3 days

Ingredients:

2 pounds zucchini with skins on
1 t kosher salt
3 T extra-virgin olive oil
2 T lemon juice
2 t whole-grain mustard (dried, ground mustard works fine)
½ t ground black pepper
½ small red onion, thinly sliced
1 C frisee, torn into pieces (Whole Foods carries this)
1/3 C radishes, thinly sliced
1/3 C chiffonade* fresh basil leaves
1/3 C toasted, chopped almonds (eliminate for IP diet)
1 oz Manchego cheese, shaved (eliminate for IP diet)

Directions:

Shave the zucchini into long, wide ribbons using a vegetable peeler.
Discard the seedy core.
Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss, and drain for 30 minutes.
Press strips against colander to remove more liquid.
Discard liquid.
Whisk together olive oil, lemon juice, mustard, and pepper in a medium bowl.
Add the zucchini, onion, frisee, basil, and radishes.
Toss to combine.
Sprinkle with almonds, and cheese and serve.
Can be stored, covered, in refrigerator for up to 3 days.
*roll together and thinly slice