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Zucchini Walnut Salad

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Gluten Free Vegan Serves 6-8

  • 3 Yellow Zucchinis Ribboned
  • 50ml Aged Balsamic Vinegar
  • 3 Green Zucchinis Ribboned
  • 150ml Avocado Oil
  • Juice of 1 Lemon
  • 2 Cups Arugula
  • ½ Cup Walnuts Toasted and Roughly Chopped
  • 1 Cup Vegan Parmesan

Directions:

Slice all zucchinis lengthwise using a vegetable peeler or vegetable pasta maker. The goal is long straight thin ribbons. Place zucchini in a strainer over a bowl, season with sea salt, let sit for 7 minutes to extract excess water. Pat dry on a kitchen towel or paper. To make dressing pour vinegar, oil, lemon, salt, and pepper. Pile zucchini and arugula onto individual plates. Sprinkle nuts and parmesan over the top and drizzle dressing over the top. 

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