I had a Shrek-sized craving for green food tonight.

Maybe it’s because I attended Perth Green Drinks last night to hear the Mayors of Perth and Fremantle talk about sustainability plans for our city.

 

 

Exciting stuff!  I even wore a green-ish, sparkly top and sparkly eyeshadow for the event.
AND I caught the train there.  I think they may have talked me into buying a second-hand bicycle too, with a cute basket on the front and a shiny, silver bell…

Or maybe it was because my Mum’s strawberry cupcakes are coming up next on the Vegan Sparkles Vegan MoFo schedule…

Whatever the reason, I got jiggy with the green stuff again and it was a huge, Shrek-sized success!  This is a definite winner to rock up to BBQs with all summer long.

As a main dish, per person:

  • 1 small handful raw almonds
  • 2 zucchini, thinly sliced
  • 1 handful fresh Italian parsley, chopped
  • 1 tsp wholegrain mustard
  • 1 lemon/lime, juiced
  • Olive or coconut oil
  • Sea salt & cracked pepper
  1. In a large frypan/skillet/BBQ plate, gently toast almonds by moving them around the hot plate until they are aromatic.  Remove from heat and place aside.
  2. Thinly slice zucchini and place ribbons in a bowl (I used a vegetable peeler to make extra thin ribbons but it would be just as lovely cut with a knife, especially if you are using a BBQ grill).  Toss zucchini in olive oil and season with salt and pepper.
  3. Grill zucchini in frypan/skillet/BBQ plate in batches and place aside to cool.
  4. In a large bowl, toss zucchini in lemon juice, mustard and parsley.
  5. Serve topped with toasted almonds.

 

 

Fast, fresh and so simple!  See you tomorrow for a dessert of strawberry cupcakes!  xx

 

 

13 Comments on Vegan MoFo Grilled Zucchini Ribbon & Toasted Almond Salad

  1. [email protected]
    October 11, 2012 at 10:04 pm (5 years ago)

    I don’t know what’s wrong with me, but lately I haven’t been craving ANYTHING green… but that salad looks really good- especially the zucchini!

    Reply
    • * Vegan Sparkles *
      October 13, 2012 at 11:50 am (5 years ago)

      haha, maybe because it’s pumpkin season over there? When you DO crave greens again, this one was delish! 🙂

      Reply
  2. Annie
    October 11, 2012 at 11:07 pm (5 years ago)

    That is so beautiful! Definitely “eating with my eyes” right now!

    Reply
    • * Vegan Sparkles *
      October 13, 2012 at 11:51 am (5 years ago)

      hehe, as a food blogger, don’t you just love it when a dish looks as good as it tastes? 🙂

      Reply
  3. Brandi
    October 12, 2012 at 3:25 am (5 years ago)

    That looks divine!! Zucchini is my absolute favorite zucchini!! I’m definitely making this!!

    Reply
    • * Vegan Sparkles *
      October 13, 2012 at 11:52 am (5 years ago)

      Ohhh I am in love with zucchini too – how gorgeous is the texture? Definitely try this – it is going to be a staple in my house from now on. 🙂

      Reply
  4. Somer
    October 12, 2012 at 4:57 am (5 years ago)

    Impossible to go wrong with this sparkles, it even looks sparkly!!!

    Reply
    • * Vegan Sparkles *
      October 13, 2012 at 11:52 am (5 years ago)

      haha, it kinda does, doesn’t it? Now I love it even more. 😉

      Reply
  5. Dominique
    October 30, 2012 at 1:33 pm (5 years ago)

    I’ve been thinking about going vegan for a while, and your inspirational blog was the little extra nudge i needed to get going 🙂

    thanks for your fantastic posts and for this great recipe, i’m having it for lunch right now for the second time, but added some mushrooms and jalapenos to mix it up a bit..delish! 🙂

    xx

    Reply
    • * Vegan Sparkles *
      October 30, 2012 at 8:12 pm (5 years ago)

      Oh that is such fantastic news, Dominique! I’m SO happy to hear that I’m helping with vegan inspiration and thank you so much for the feedback – it made my day! 🙂
      Mushrooms and jalapenos sound like an awesome addition! xx

      Reply

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