With a veggie peeler, you can turn your favorite veggies into beautiful ribbons! Toss them together in this light dressing with some almonds for crunch, and you’ve got a fresh and easy salad. No cooking needed!
2 tsp grainy mustard
1 lemon juiced
1 Tbsp olive oil
pepper, to taste
salt, to taste
3 Tbsp almond slivers
2 carrots peeled into ribbons
1/4 cup parmesan cheese
1 yellow squash peeled into ribbons
1 zucchini peeled into ribbons
Use a peeler or mandolin to shave veggies into ribbons. (It helps to cut one side of your zucchini, squash, or carrot, so there is a flat surface to press against the cutting board while shaving into ribbons.)
Whisk together dressing in a large mixing bowl.
Add veggie ribbons, parmesan cheese, and almond slivers. Toss to coat.
Serve, store up to 3 days.
Yields ~2 cups
9 g total carbs | 3g fiber | 6g net carbs
Serving: 1/2 cup