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  • California Family Fitness

    Zucchini Ribbons with Goat Cheese. Crisp summer salad recipe.

  • Kathy Maes

    Raw zucchini ribbon salad. Serves 4 @ ~204 cals per serve. Dressing: 3 tbspns olive oil; 2 tbspns freshly squeezed lemon juice; 1/2 tspn fine grated lemon zest; salt ground pepper. Salad: 1 kg med zucchini (~5-6); ¼ cup chopped fresh mint; 1/4 cup chopped black olives; 60g Mixed greens like baby spinach, baby kale; 110g of goat cheese; 30g lightly toasted pine nuts.

  • Asbury Park Waterfront

    Zucchini Ribbons with Goat Cheese and Olives Goumande in the Kitchen 4 Raw Zucchini Ribbon Salad with Olives and Mint #AsburyParkWaterfront #AsburyPark #Summer #Food #Zucchini

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A cool and crisp salad featuring crunchy thin slices of celery root, celery and apples in a lemon-mustard vinaigrette.

8 ounces cherry tomatoes, cut in half 1 clove garlic, thinly sliced 2 tablespoons torn fresh basil, plus extra for garnish 2 tablespoons extra-virgin olive oil 1 teaspoon good quality balsamic vinegar kosher salt combine above for 20 min, then add: ¼ cup toasted pistachios 1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips