Zucchini & Parmesan Salad
From The Good LFE Cookbook, as with all our recipes, this Zucchini & Parmesan Salad recipe follows the Low Fermentation Eating (LFE) diet and is designed to be SIBO and IBS friendly, while promoting gut health.An invigorating, elegant use of summer's abundance of zucchini.
Ingredients
- 3 zucchini + 3 carrots, peeled into long ribbons with a vegetable peeler
- 6 radishes, thinly sliced
- 1 bunch mint, chiffonaded
- 1/2 cup Parmesan cheese, shaved into strips with vegetable peeler
- 1 recipe Dijon Vinaigrette, using about 2 tablespoons for this recipe
Instructions
- 1
For the dressing, place shallots and vinegar in a small jar and marinate until shallots turn bright pink - about 15 minutes. Add remaining ingredients, screw lid on jar, and shake until well combined.
- 2
Combine carrots, zucchini, radishes, and mint in a large bowl. Toss vegetables with a light coat of dressing. Season to taste with salt and ground pepper. Top with Parmesan cheese shavings and shallots.
Cook it from the original
This recipe comes from goodlfe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goodlfe.com