Zucchini Crudo with Lemon, Almonds, and Parmesan
A simple but refreshing salad that works for most diets, with simple adjustments.
Equipment
- Mandolin Slicer
Ingredients
- 2 zucchini, medium
- 1 Tbsp olive oil extra virgin
- 2 Tbsp lemon juice
- ¼ cup almonds, slivered optional
- ¼ cup Parmesan cheese, shaved optional
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Mix olive oil, lemon juice, and salt and pepper to taste in a large bowl. Set aside.
- Wash the zucchini but leave the skin on. Slice the zucchini using a mandolin slicer, or a very sharp knife that produces very thin slices.
- Add zucchini and half of the Parmesan to the bowl with oil and vinegar and gently toss using a fork or tongs with rubber ends.
- Place the zucchini on the serving dish and garnish with the remaining cheese and almonds.
Notes
If this needs to be tree nut allergy friendly or vegan/lactose intolerant friendly, then serve the almonds and cheese on the side so people can add them on their own, or not. Or omit then altogether.