Zucchini ribbon salad with black olives and soy cheese
We have a vegetable garden and as most people, enjoy the multitude of zucchinis that the plant offers. In fact by the middle of the summer I am usually searching for new and interesting zucchini recipes. I came across this one a while ago and it only required a few changes to make it a vegan recipe. It is a simple salad to make and present in an elegant way. We hope you enjoy it as much as we do.
- 1 zucchini, in ribbons
- 2 tbs. black olive, slices
- 2 tbs. lemon juice
- 5 tbs. olive oil
- 1 bunch parsley, finely chopped
- 1 oz. soy cheese, grated
- freshly ground pepper
Wash the zucchini and using a vegetable peeler, slice it into ribbons.
Make a dressing from the lemon juice, olive oil, salt, parsley and freshly ground pepper.
Pour the dressing over the zucchini and allow them to marinate for about a half hour before serving.
Place the zucchini on a bed of lettuce or baby leaf spinach. Sprinkle the olives on. A bit more parsley and the grated cheese.