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Lemon Zucchini Ribbon Salad with Toasted Almonds

This Lemon Zucchini Ribbon Salad with Toasted Almonds is easy to whip up with fresh lemon and olive oil, making it my favorite Whole 30 and paleo side dish for summer!

COURSE Salad
Cuisine American
PREP TIME 10 minutes
COOK TIME 0 minutes
TOTAL TIME 10 minutes
SERVINGS 4

INGREDIENTS

  • 2 zucchini peeled lengthwise into ribbons
  • 2 yellow squash peeled lengthwise into ribbons
  • 3 tbsp olive oil
  • juice of 1 lemon
  • 1 garlic clove minced
  • 1/4 tsp salt
  • 1/4 cup toasted slivered almonds
  • 1/4 cup chopped parsely

INSTRUCTIONS

  1. In a large bowl toss together the peeled squash, olive oil, lemon, garlic, and salt.
  2. Arrange on a serving platter.

  3. Top with the sliced almonds and parsely immediately before serving.