Raw Zucchini Salad with Microgreens & Roasted Almonds
Directions
- In a small bowl or jar, whisk together the Dijon mustard, honey or maple syrup, vinegar, olive oil, salt, and pepper until smooth and emulsified.
- In a large bowl, gently toss the zucchini ribbons with the microgreens and roasted almond slices.
- Drizzle the dressing over the salad and toss gently to coat.
- Top with shredded or shaved cheese.
- Season with additional black pepper if desired.
- Serve immediately for the best crunch and freshness.
