Appetizers / Soups / Salads

Lemon-Basil Zucchini Ribbon Salad is for Salad.

Lemon-Basil Zucchini Ribbon Salad takes 30 minutes to prepare.

Lemon-Basil Zucchini Ribbon Salad takes 5 minutes to cook.

Lemon-Basil Zucchini Ribbon Salad makes 4 servings.

The ingredients for Lemon-Basil Zucchini Ribbon Salad are:

4 small Zucchini
3/4 tsp coarse kosher salt
2 Tbsp sliced Almonds
1/4 cup Aldi Fit & Active shredded Mexican Blend Cheese
3 tbsp Lemon juice
1 tbsp Extra Virgin Olive Oil
1/8 tsp Pepper, black
15 leaves Basil

Here is how you make Lemon-Basil Zucchini Ribbon Salad:

1. Use a mandoline or vegetable peeler to cut zucchini into long ribbons, rotating zucchini to expose all sides. Discard seedy centers. Place ribbons in a colander nestled in a bowl and toss them with salt; set aside for 20-30 minutes.2. Meanwhile, warm a small nonstick skillet over medium-high heat. Add almonds and cook, turning frequently, until toasted, 3-5 minutes. Set aside to cool.3. Pat zucchini dry with paper towels or a clean dish towel, pressing gently to remove as much liquid as possible. Transfer zucchini to a large salad bowl; add cheese and almonds.4. Place lemon juice, oil, pepper, and basil in a small airtight container, shake to combine. Pour dressing over salad; toss gently . Garnish with basil and serve.Serving Size: makes 4 3/4-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user ZPOST72.

The nutritional information for Lemon-Basil Zucchini Ribbon Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 58.6

• Total Fat: 5.2 g
• Cholesterol: 5.0 mg
• Sodium: 47.8 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.3 g
• Protein: 2.4 g

The dietary needs meet for Lemon-Basil Zucchini Ribbon Salad is Vegetarian