Ingredients
- 2 medium zucchini, cut into thin lengthwise ribbons (using a vegetable peeler or mandoline slicer)
- 5-6 oil-packed sun-dried tomato halves, chopped
- 1 large garlic clove minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sliced almonds, toasted (plus more for garnish)
- sea salt and freshly ground pepper, to taste
- chunk of parmesan, for shaving
- 3-4 teaspoons white or *black truffle oil, drizzled (*use black truffle oil if you prefer a more robust aroma and deeper flavor complexity)
Instructions
- Place zucchini ribbons in a medium bowl. Add the sun-dried tomatoes, garlic, olive oil and almonds; season lightly with sea salt and generously with freshly ground black pepper. Toss gently to combine.
- Arrange a mound on 4 individual salad plates. Drizzle each salad with truffle oil. Using a vegetable peeler, shave thin curls of parmesan over the salad. Sprinkle with a few more almond slices. Serve immediately.
- Enjoy!