Thursday, June 23, 2011

Zucchini Ribbons with Almonds and Truffle Salt

This is my first blog post with my new lens! I'm so excited...I just can't hide it. I got the inspiration for this recipe from Rachael Ray but changed a few things, including the truffle salt.  I heart my pasta so this is a very healthy alternative! It's a great summer salad. A refreshing, zesty side to grilled meat such as these Turkey Sliders!


-2-3 zucchini and/or yellow squash
-zest and juice from 1 lemon
-1 Tbsp dijon mustard
-2 Tbsp finely chopped basil
-1/4 cup finely grated parmesan cheese
-3 Tbsp olive oil
-1/2 tsp truffle salt

Required: Mandolin

Rinse the squash in cold water and cut of the ends off each.

A mandolin is necessary to thinly slice the veggies.  Mandolins can range in price, some of the nicer ones being up to $200! My little guy was probably only $20 and does just the trick.  Put the setting on the smallest slice. 

Thinly slice the squash making sure to use the "hand-protector-thingy" as the veggie gets smaller. :)

Place the ribbons in a medium bowl.  Now we will make the dressing...

Zest your lemon and chop the basil. Using a small food processor, mix the basil, lemon zest, lemon juice, dijon mustard and parmesan cheese. 

Slowly add the olive oil in small batches (or continuous if you have an opening for this in your processor lid, my small one doesn't have this)

Add a few Tablespoons of the dressing to the zucchini ribbons. You will probably have some leftover you can save in the fridge for later use.  If you need more olive oil you can also add some.  Toss until evenly coated. 

Add your almonds and truffle salt to the top.  


  1. Looks great, just wondering if you have ever tried this as a warm vegetable?

  2. Not with this recipe specifically, but I have with similar ones. I think it would be fabulous warm!!


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