Recipes  
Raw Asparagus and Zucchini Salad with Pine Nuts and Parmesan
Raw Asparagus and Zucchini Salad with Pine Nuts and Parmesan
Open in full-screen mode

Raw Asparagus and Zucchini Salad with Pine Nuts and Parmesan

5 stars (3) Rate this recipe
Preparation
25 MIN
Marinating
15 MIN
Makes
4 appetizers
Share

Ingredients

Preparation

  1. Using a vegetable peeler or mandoline, thinly slice the asparagus and zucchini, placing them in two separate bowls. Drizzle the lemon juice over the asparagus and the balsamic vinegar over the zucchini. Season with salt and let marinate for 15 minutes to allow the vegetables to soften. Drain.
  2. Place the asparagus and zucchini in a serving dish. Sprinkle with the Parmesan and pine nuts. Drizzle with the oil and delicately toss. Adjust the seasoning. Garnish with the zucchini flowers, if desired, basil and fleur de sel. Serve immediately.

Comment

  1. Delicious. Made it without the oil as am Plant-based and still delicious. Thank you.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.