Zucchini Ribbons & Pecorino & Toasted Almond Salad

• 1 whole Zucchini, Peeled
• 1/4 cups Almonds
• 1 cup Pecorino Cheese Shavings
• 1 whole Lemon, Zest And Juice
• 2 Tablespoons Olive Oil
• 1 Tablespoon Balsamic Vinegar
• Salt And Black Pepper To Taste

1. Using a mandoline, carefully run peeled zucchini lengthwise across blade, creating ribbons. Place in a mixing bowl.
2. In a small frying pan on medium low heat, toast almonds lightly. Set aside. Using a veggie or potato peeler, shave Pecorino cheese.
3. In a small bowl, add lemon zest and juice, olive oil, balsamic vinegar and whisk well. Season with salt and pepper, to taste.
4. Add cheese shavings into the bowl with zucchini ribbons. Add dressing and almonds, toss lightly. Refrigerate or serve immediately. Enjoy!

zucchini, ubc, pecorino cheese, lemon, olive oil, balsamic vinegar, salt

Taken from tastykitchen.com/recipes/salads/zucchini-ribbons-pecorino-toasted-almond-salad/ (may not work)