Salad Of Garlicky Zucchini Ribbons

Salad Of Garlicky Zucchini Ribbons

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Despite what a lifetime of overcooked zucchini might have you believe, zuke actually has flavor. It’s delicate, yes, but fresh and verdant. When eaten raw, it’s delightfully crunchy, and perfect for a light lunch or alongside a sandwich or veggie burger. I dressed it really simply, but don’t be deceived, it still has flavor to spare. There’s lots of garlic; like, enough to ward of kisses for at least several days. A touch of olive oil and some fresh tomato dress it beautifully. And basil makes everything pop like a springtime garden in your mouth. Sometimes it’s the simple things. Add chickpeas, toasted walnuts, and avocado. ~ Don’t worry about getting the zucchini into perfect ribbons. Simply give the zuke a preliminary peel so that you don’t have too much skin (unless you like that.) Then place on a cutting board and peel into rustic ribbons, turning the zuke as you go. You might have a little nub left over, so just slice it up and add to the salad. Really, you can’t go wrong. Anyway you slice it (har har) it’s going to be great. ~ Use a non-serrated peeler if you can, or your ribbons will have ridges. Not the biggest deal, but probably worth mentioning. ~ You want to serve this as soon as possible, to retain its crunch and freshness. If you let it sit for awhile, it will become more like a slaw. Add a big pinch of salt and some fresh black pepper. Let that sit as you prep the zucchini. When zucchini is ready, add to the bowl and using your hands, toss to coat. Garnish with basil leaves and serve! May 9, 2013 at 12:52 am: Laura | Peaches and Greens So lovely and fresh! This will make a gorgeous light supper when the temperatures get really high!

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