1. In a food processor, grind almonds, parmesan, garlic and red pepper flakes until they are finely chopped. Add the lemon juice, salt and olive oil and pulse a few times until incorporated. Pour the dressing into a large salad bowl and let it roll up and around the sides. 2. Peel the zucchini with a vegetable peeler or mandolin and place zucchini ribbons in the dressing-coated bowl. Toss the ribbons gently (your hands work best) attempting to coat the zucchini as evenly as possible. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
