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

The post Vegan MoFo Grilled Zucchini Ribbon & Toasted Almond Salad appeared first on Vegan Sparkles with Rebecca Weller.