Zucchini Ribbon Salad w/ Coconut Mint Dressing

Using a potato peeler, cut end-to-end, long strips of zucchini, marinate them in salt to extract the water, and toss the strips with a light salad dressing. Use a salad dressing that does not overpower zucchini’s natural sweetness (recipe for one is provided). From myfoodstyle.com.

Zucchini Ribbon Salad w/ Coconut Mint Dressing
Ready in: 20 minutes
Serves: 4
Complexity: very easy


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 pearls, halved
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:

1. Using a blender, puree the coconut milk, mint leaves, and garlic until smooth. Season with salt.

2. 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.

3. 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.

4. Using a kitchen towel, spread the zucchini strips into one layer, then gently roll up towel to absorb the water.

5. Add mozzarella and the mint dressing to the zucchini, frisée, and herbs; gently toss to coat.

6. Top with toasted peanuts and serve immediately.