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Ribboned Zucchini Salad

Ribboned Zucchini Salad
Ribboned Zucchini Salad is a gluten free, dairy free, and primal side dish. This recipe serves 6. One serving contains 96 calories, 3g of protein, and 7g of fat. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up olive oil, frisée, lemon juice, and a few other things to make it today.

Instructions

1
Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl.
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ZucchiniZucchini
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ColanderColander
BowlBowl
2
Sprinkle zucchini with salt and toss to coat.
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SaltSalt
3
Let stand 5 minutes, then rinse under cold running water.
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WaterWater
4
Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
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5
Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined.
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Anchovy PasteAnchovy Paste
MustardMustard
PepperPepper
JuiceJuice
Cooking OilCooking Oil
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6
Add zucchini, frisée, herbs, olives, and onion and toss to coat.
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ZucchiniZucchini
OlivesOlives
HerbsHerbs
OnionOnion
7
Serve immediately.
8
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).
9
Each serving contains about 112 calories and 6 grams fat.
10
Gourmet
DifficultyHard
Ready In45 m.
Servings6
Health Score53
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy FreePescatarian
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