Name: Zucchini Ribbon Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 large zucchini; 1 small red onion (chopped); beef (leftover from Creamy Mushroom and Beef Stew); 1/3 cup chopped radish; sea salt and freshly ground black pepper (to taste); 1/4 cup apple cider vinegar; 1 tablespoon coconut aminos (or use soy sauce); 1/4 cup extra virgin olive oil; 2 medium avocado (mashed); 1/2 teaspoon dried oregano

Zucchini Ribbon Salad

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Prep Time 15

Total Time 15

Servings servings

Ingredients

2 large zucchini thinly sliced lengthwise with a mandolin or vegetable peeler , OR purchase ready made zoodles in the produce section
1 small red onion chopped
beef leftover from Creamy Mushroom and Beef Stew
1/3 cup chopped radish
sea salt and freshly ground black pepper to taste
1/4 cup apple cider vinegar
1 tablespoon coconut aminos or use soy sauce
1/4 cup extra virgin olive oil
2 medium avocado mashed
1/2 teaspoon dried oregano

Instructions

In a large bowl, add the first 4 ingredients (zucchini through radish).
In a small bowl, whisk together the remaining ingredients (salt and pepper through oregano). Pour the dressing over the zucchini salad, toss and serve.

Notes

Related Recipe: Creamy Mushroom and Beef Stew

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Zucchini Ribbon Salad