Zucchini "Ribbon Salad"

Alicia Calvo, MPH, RDN, CDCES, CEDRD adapted from Adam Hickman Cooking Light June 2018

Simply use a vegetable peeler to shave each zucchini into long, thin strips to create beautiful zucchini “ribbons”. This salad can make a lovely side dish or a main entrée by adding grilled chicken, salmon, egg, or just more feta.

Prep Time: 45min | Total Time: 1hr | Yield: 4

Ingredients:

• 14 baby zucchini, shaved lengthwise into thin strips

• 1 Tbsp. white balsamic vinegar

• ¼ tsp. Himalayan salt

• ¼ tsp. ground black pepper

• ½ cup red bell pepper, thinly sliced

• 1 tsp. fresh oregano

• ¼ cup crumbled feta cheese

• 2 Tbsp. extra-virgin olive oil

Instructions:

1. Shave 14 baby zucchini with a vegetable peeler lengthwise into thin strips. Place zucchini, balsamic vinegar, salt, and pepper in a medium bowl; toss to coat. Let stand 10 minutes.

2. Add red bell pepper and fresh oregano to zucchini mixture; toss to combine.

3. Sprinkle mixture with crumbled feta cheese and drizzle olive oil on top.

4. Serve with Spicy Grilled Corn Salad and grilled chicken thighs seasoned with salt and pepper to taste.

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Nutrition Facts:

Calories: 98

Total Fat: 8 g

Total Carbohydrates: 4 g

Protein 3 g

Equivalents: 2 Vegetables, 1 Fat