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
Using a blender, puree the coconut milk, mint leaves, and garlic until smooth. Season with salt.
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.
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.
Using a kitchen towel, spread the zucchini strips into one layer, then gently roll up towel to absorb the water.
Add the mint dressing to the zucchini, frisée, and herbs; toss to coat.
Top with toasted peanuts and serve immediately.
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