Zucchini Ribbon Salad

    This is such a fun take on salad. It dresses it up a bit and while these are the ingredients I use, you could pretty much toss it with whatever for a change of pace. The zucchini ribbons make it look pretty and add some interesting texture. I got the idea from a Pinterest recipe but changed it to make it easier and added elements I love in a salad. The original recipe called for you to grill the zucchini ribbons but that seemed like way too much work so I just toss them in a non-stick pan to cook them a little. We use Arugula for the actual salad base because it has a nice bite but you could use any lettuce or mixed greens.

 

 

Zucchini Ribbon Salad 

 

• 3 small zucchini
• 3 tablespoons olive oil divided
• 3 cups arugula
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 tablespoon lemon pepper seasoning
• salt and pepper
• one garlic glove crushed
• 1 cup feta
• 1/4 cup of toasted almonds (I buy them in the package pre sliced and toasted)
• 1 can chickpeas

1. Using a normal vegetable peeler - peel the zucchini into strips that will appear like ribbons. Peel down until you get to the seeds and throw out the very middle part of the zucchini.
2. In a non-stick skillet heat a tablespoon of olive oil. Throw in the zucchini. Season with salt and one teaspoon of lemon pepper seasoning. Toss until warmed and tender.
3. Optional: before tossing everything together, toast your chickpeas. I do this by tossing them with some lemon pepper seasoning and putting them on a baking sheet in my toaster oven for about 15 minutes at 350. I shake them halfway through to make sure they are equally toasted.
4. To make the dressing, mix 2 tablespoons olive oil, one tablespoon red wine vinegar, garlic clove, salt and pepper.
5. Before serving, layer arugula, zucchini, chickpeas and almonds- toss with dressing and top with feta.

** Makes right at 2 big servings for a main meal.

**On Bryce's dish scale it's a 2. Not too bad. Big bowl. Pan. Cutting board and knife and peeler!