Zucchini Salad (Serves 2)
I thoroughly enjoy cooking and creating. There are some days that I literally open the pantry and refrigerator and voila! This salad happened on one of those days. Our children were visiting family for the day; Seth and I were about to enjoy a sandwich but I wanted something fresh to go along with it…a simple side salad. Boom…Zucchini salad! This recipe was perfect for just the two of us but could easily be doubled.
1 large Zucchini, shaved
1 Vine Ripe Tomato, shaved
1 handful of Parsley, chopped
1 Scallion (Green Onion), chopped finely
3 Tbsp Apple Cider Vinegar
3 Tbsp Extra Virgin Olive Oil, good quality
½ Tsp Italian Seasoning
1 Tsp Dijon Mustard
1 Tsp blue Agave nectar
1 Tbsp Capers
-Using a mandolin slicer or vegetable peeler, slice zucchini and tomatoes into ribbons from top to bottom. (I use the 1/16 or 1.5mm setting on my mandolin). Chop parsley and finely chop green onion, set aside with zucchini and tomatoes.
-Whisk together Vinegar, Olive Oil, Italian Seasoning, Dijon Mustard, Agave and capers until combined. Toss both together until combined. Enjoy!