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Zucchini Ribbon Salad w/ Coconut Mint Dressing

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  • Ready in: 20 minutes
  • Serves: 4
  • Complexity: very easy
Zucchini Ribbon Salad w/ Coconut Mint Dressing

Ingredients

  • 2 pounds small zucchini, trimmed
  • 1 tsp salt
  • 4 cups frisée salad greens trimmed and torn into small pieces
  • 1/2 cup toasted peanuts
  • 8 oz fresh mozzarella***
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh basil leaves, torn into small pieces
  • Mint dressing
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup mint leaves
  • 2 garlic cloves

Directions

  1. Using a blender, puree the coconut milk, mint leaves, and garlic until smooth. Season with salt.

  2. Cut the zucchini lengthwise into 1/8-inch-thick slices with a potato peeler and place in a colander set over a bowl. Sprinkle the zucchini with salt and then toss. Let them sit for 5 minutes, and then rinse under cold water.

  3. While the zucchini sits, toast the peanuts. Place nuts in a single layer in a skillet. With the skillet over medium-high heat, stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove from the heat.

  4. Using a kitchen towel, spread the zucchini strips into one layer, then gently roll up towel to absorb the water.

  5. Add the mint dressing to the zucchini, frisée, and herbs; toss to coat.

  6. Top with toasted peanuts and serve immediately.

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