Zucchini ribbons

Prep time: 10 to 15 minutes

Yield: 2 portions

INGREDIENTS
  • 1 medium zucchini
  • Slivered Almonds, small handful  
  • 2 tablespoons goat cheese
Vinaigrette
  • 1 lemon, juice
  • 3 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 tablespoon oregano
  • 1/4 teaspoon sea salt
TIPS and thoughts
  • No slivered almonds? You can substitute with whole or chopped almonds. Pine nuts are a great alternative.
  • For extra lemon flavour, zest the lemon before juicing it and add the zest and the juice to your vinaigrette.
STEPS
  1. Toast almonds, either in a dry pan on medium heat or in the oven on a cookie sheet. Should take a few minutes to toast.
    • Keep an eye on your nuts. They tend to burn easily. 
  2. Thinly slice zucchini.
    • Use a mandoline for the easiest and fastest way to make thin ribbons.
  3.  Place zucchini in a serving bowl.
  4. Crumble some goat cheese and add to zucchini.
  5. Add almonds.
  6. Make the vinaigrette by combining in a small container:
    • Olive oil
    • Lemon juice
    • Honey
    • Oregano
    • Salt
  7. Drizzle vinaigrette onto salad.