Zucchini Mushroom Salad ~ Raw Food Recipe
serves 2 ~ $2.91 per serving
1 zucchini ($.50)
8 oz mushrooms ($1.88)
2 tablespoon olive oil ($.20)
2 tablespoons agave ($.20)
2 tablespoons balsamic vinegar ($.20)
1 bag spinach ($1.89)
1 medium red onion ($.25)
1 grapefruit ($.60)
Peel the zucchini and slice into
slabs or wedges about 1/4 inch thick. Put in a bowl along with the
mushrooms. In a small cup, whisk together the olive oil, agave. and
balsamic vinegar and pour over the zucchini slices and mushrooms. Toss
to coat. Spread out on a lined dehydrator sheet and dehydrate for about 2
hours, until softened a bit and warm.
slabs or wedges about 1/4 inch thick. Put in a bowl along with the
mushrooms. In a small cup, whisk together the olive oil, agave. and
balsamic vinegar and pour over the zucchini slices and mushrooms. Toss
to coat. Spread out on a lined dehydrator sheet and dehydrate for about 2
hours, until softened a bit and warm.
Arrange spinach on plate. Add thinly sliced red onion and grapefruit sections. Top with the warmed mushrooms and zucchini.
nutritional information: calories: 334 fat: 20 gr carbs: 19 gr
protein: 9 gr
protein: 9 gr
Why would anyone peel a zucchini?
If they are not organic, I peel them. Sometimes, the ones I get from the garden have gotten a bit "out of hand" in size, and the skin is quite thick, so I will peel those, too. But small, organic soft skinned zucchini, I usually don't peel.
I've been doing a 'version' of this with nama shoyu. Love the idea of using balsamic vinegar instead and adding grapefruit. Definitely going to give this a try.