Warm Zucchini Salad with Almonds
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 168
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 6
- Sodium
- 324
- Total: 25 min
- Active: 25 min
Ingredients
2 tablespoons olive oil
3 small zucchinis, sliced into 1/4-inch-thick matchsticks
Kosher salt and freshly ground black pepper
1/3 cup sliced almonds
2 cloves garlic, minced
1/2 Fresno chile, seeded and minced
2 teaspoons red wine vinegar
1 small bunch fresh mint, roughly chopped
1 small bunch fresh parsley, roughly chopped
1/4 cup shaved Parmesan (use a peeler)
Directions
- Heat a large skillet with the olive oil on medium-high heat. Add the zucchini and allow to cook until lightly golden, 2 to 3 minutes. Season with pepper.
- Add the almonds, garlic and Fresno chile and toss to combine. Season with salt. Allow to cook another minute or so.
- Add the red wine vinegar and toss to combine. Place on a platter and garnish with the chopped herbs. Add the shaved Parmesan on top.