Thin Sliced Zucchini & Asparagus In The Raw
Created by ForeverMama on March 3, 2016
- Servings: 5
- Prep Time: 15-20m
- Cook Time: 0m
- Recipe #23046
Ingredients
- 14 ounces zucchini (2 whole zucchini)
- 1 pound asparagus (1 bunch)
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 ounce Pecorino Romano cheese (shaved, for garnish)
How to Make
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Step 1: In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine; set aside.
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Step 2: Cut off stem-end and back-end of zucchini.
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Step 3: Using a vegetable peeler, shave the zucchini lengthwise into long thin strips, being careful not to tear. Place zucchini in a salad serving bowl.
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Note that you will need to discard the first and last strip as it will only contain peel with no flesh.
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Step 4: Peel off the tough skin at each end of the asparagus spears.
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Step 5: Thinly slice the asparagus on the diagonal. Add to the salad bowl containing the zucchini.
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Step 6: Drizzle the dressing over the vegetables.
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Step 7: Carefully toss the zucchini and asparagus slices together enough to coat the vegetables.
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Step 8: Garnish with the pecorino shavings. Serve immediately.
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NOTE: This dish is meant to serve fresh and on the spot due to the fact that as it sits around the zucchini softens up, losing it's crispness that makes this dish really yum
Nutritional Facts
- Serving Size: 1 (123.6 g)
- Calories 158.8
- Total Fat - 15.1 g
- Saturated Fat - 2.8 g
- Cholesterol - 4 mg
- Sodium - 348.1 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 1.5 g
- Sugars - 2.4 g
- Protein - 3.5 g
- Calcium - 84.8 mg
- Iron - 1.1 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.1 mg