We're obsessed with all things spiralized (you may have noticed,) especially fresh zucchini. This farmer's market haul of fresh zucchini and squash was finely julienned by one of our favorite vegan chefs, Meredith Baird, author of Coconut Kitchen, during our Easter cooking class and luncheon with Jenni Kayne. Get all the Easter-ready recipes and gorgeous design details in today's feature here.
Meredith swears that these delicate veggie ribbons make for quick and easy work with a classic mandoline slicer and we're willing to give it a go just to create this unique spring salad. We're also in love with the idea of these cured olive crumbles that lend a perfect, salty punch to the salad and could, no doubt, be added to just about anything. The olives are dried low-and-slow in the oven and pulsed to bits to create this healthy condiment we're sure to find a million uses for!
Whip up this bright, elegant veggie dish for Easter and other spring gatherings throughout the season...
The post Spring Zing: Shaved Zucchini + Mint Salad With Olive Crumble appeared first on The Chalkboard.
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