Description
Refreshingly light and bright, this Vegan Lemon Parmesan Zucchini Salad is a garden-fresh star that shines with a zesty citrus kick and a delicate Parmesan note.
Ingredients
Scale
Dressing Ingredients:
- 1 Tablespoon almond butter *
- 1/3 cup lemon juice
- ¼ cup Vegan Parmesan Cheese *
- 2 teaspoons pure maple syrup (+/-)
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch ½ teaspoon sea salt (+/-) *
- Pinch to 1/8 teaspoon black pepper (+/-)
Salad Ingredients:
- 1 medium zucchini, cut in ribbons
- 1 radish, thinly sliced
- ¼ cup toasted almond slices
- 3 to 4 handfuls baby arugula
- 1 mini cucumber, sliced
- ½ cup grated carrots
- 2 green onions, thinly sliced
Toppings
- Sprinkle Vegan Parmesan Cheese *
Instructions
- Place all the Dressing Ingredients into a small bowl, stir well until smooth and emulsified.
- Place all the Salad Ingredients into a large bowl, pour the dressing over the salad ingredients, and gently mix until the salad ingredients are coated. Serve with a generous sprinkle of Vegan Parmesan Cheese.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 1 main meal (or 2 side salads)