Zucchini Ribbons & Pecorino & Toasted Almond Salad

1. 1

   Using a mandoline, carefully run peeled zucchini lengthwise across blade, creating ribbons. Place in a mixing bowl.

2. 2

   In a small frying pan on medium low heat, toast almonds lightly. Set aside. Using a veggie or potato peeler, shave Pecorino cheese.

3. 3

   In a small bowl, add lemon zest and juice, olive oil, balsamic vinegar and whisk well. Season with salt and pepper, to taste.

4. 4

   Add cheese shavings into the bowl with zucchini ribbons. Add dressing and almonds, toss lightly. Refrigerate or serve immediately. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.