Shaved Zucchini Salad with Mint + Cured Olive Crumble

TCM Classic - This beautiful shaved zucchini recipe originally ran in
2016 but we loved it so much we decided to bring it back...

We're obsessed with all things spiralized (you may have noticed,) -- especially fresh zucchini. This farmers market haul of fresh zucchini and squash was finely julienned by one of our favorite vegan chefs, Meredith Baird, author of Coconut Kitchen, during a cooking class and luncheon with designer Jenni Kayne. Get all the recipes and equally delicious design details from our gathering here.

Meredith swears that using a mandoline slicer to prep these delicate veggie ribbons is quick and easy work, and we're willing to give it a go just to create this unique 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 a healthy condiment we're sure to find a million uses for!

Whip up this bright, elegant shaved zucchini recipe for gatherings throughout the season...

The post Shaved Zucchini Salad with Mint + Cured Olive Crumble appeared first on The Chalkboard.

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