This Vegan ​Zephyr Squash Ribbons With Almond Salsa Verde Recipe Is Almost Too Pretty to Eat by Mee McCormick

Vegan Vegetarian Dinner
10 days ago
This Vegan ​Zephyr Squash Ribbons With Almond Salsa Verde Recipe Is Almost Too Pretty to Eat

The beauty of a summer garden is that every week we welcome an old friend we’ve not seen since the previous summer to the table. Zephyr squash is beautiful because it looks as if someone tie-dyed the bottom green and the top yellow. It’s mild and delicious. You can use any summer squash or zucchini in this recipe. Summer squashes have a lot of water in them, which aids digestion. I also rotate the nuts that I use in this recipe.

You'll need:

  • 1/2 cup finely chopped toasted blanched almonds (if nut free, replace with pumpkin seeds)
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons chopped capers
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1/4 teaspoon sea salt, plus more (to taste)
  • 1 1/4 pounds summer squash or green zucchini, trimmed and cut in half crosswise
  • freshly ground black pepper, to taste

Here’s how to make it:

  1. To make the salsa verde, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic and sea salt. Toss until well combined.
  2. Shave the squash into ribbons using a vegetable peeler. Transfer to a serving bowl and toss with the salsa verde. Season with sea salt and black pepper, to taste. Drizzle with some extra-virgin olive oil. Makes 6 servings.

Take 30 seconds and join the 30Seconds community. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Beautiful Brunch & Breakfast Recipes: How to Make ​Farm Fresh Egg & Sausage Stuffed Bell Peppers

Make It Vegan Taco Night ​With Chef Chloe Coscarelli’s Spicy Chipotle-Mango Tacos

Donna John
OMG. This looks amazing. I need to print this photo out and frame it. Beautiful. Making this next week. Cannot wait. Mee McCormick
Elisa A. Schmitz 30Seconds
Wow, this looks incredible! Delicious and healthy and beautiful. Thank you for sharing the yum with us, Mee McCormick !
Cassiday
What an amazing recipe, wow.

join discussion

Please login to comment.

recommended tips

This Vegan Walnut-Stuffed Squash Recipe Will Make All Your Favorite Vegans Happy

Chicken Pozole Verde Recipe: Go Green With This Traditional Mexican Soup Recipe

These Easy Cabbage Rolls Need to Be Baking in Your Oven Right Now

Latte Recipes: How to Make a Vegan Coconut Almond Matcha Latte

Got 30 seconds? Sign up for 30Seconds.com and get the best of our tips each week!