Slow Carb Zucchini And Green Chutney Salad

1. 1

   Preheat the oven to 450 degrees F. Place the chana dal on a baking sheet and roast for 5-10 minutes, until golden brown.

2. 2

   Place the chana dal in the food processor with 1/4 cup of water and puree until smooth. Add a little extra water if needed.

3. 3

   Next add the serrano pepper, lime juice, garlic, cilantro, sugar and salt. Pulse to break down. Then add the remaining water and puree until smooth. (Makes 2 cups of green chutney.)

4. 4

   Using a veggie peeler, slice the zucchinis into long ribbons and place them in a serving bowl. Peel and slice the mango into thin strips. Slice the onion into thin slivers.

5. 5

   Top the zucchini with mango and red onion and drizzle with green chutney.

6. 6

   Note: To make this a slow carb recipe, omit the mango.

* Per serving · 4 servings · Values may vary.

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