impromptu zucchini salad.

IMG_0239the hub said this was the “perfect meal”.  i’m not so sure about that, but i did really love this zucchini salad.  just thought i’d write it down before i forget what i did!


  • shave a zucchini into thin slices, using a mandolin if you have one.  or use a veggie peeler or knife.
  • add chopped pickled onions and a little of the juice (onions that have been sliced thin and are pickled in red wine vinegar ~ make a jar of these and keep them in your fridge.  so many uses!)
  • add any veggies:  i just used broccoli this time.  next time i’ll add tomatoes and kalamata olives.
  • add a little extra virgin olive oil, the juice of a lime (or lemon), a squirt of agave nectar or honey, some parm, and some salt and pepper.
  • stir and enjoy!

oh, and those are gluten-free gruyere and apple chicken sausages, and some sauerkraut from amish country.  easy dinner!

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