Zucchini Carpaccio with Almonds + Parmesan Cheese

Ingredients:

• 3 large zucchinis; cut long ways and cored

• 1/4 cup of dry toasted sliced almonds (slivered also works)

• 1/4 cup of shredded parmesan cheese

• 4 tbsp of good quality olive oil

• Juice of 1 lemon

• Salt and pepper to taste

Using either a standing grater or the grater attachment, shred your 3 zucchinis. Put all the zucchini shreds into a dish towel or cheese cloth and squeeze as much water out of them as you can. The more water you can get out, the less soggy your salad will be.

Add the shredded zucchini to a bowl with the sliced almonds and shredded parmesan cheese.

Juice of the lemon over the salad and 2 tbsp of olive oil. Mix well and season with salt and pepper to taste.

Spread the salad onto a plate in a single layer and right before you are about to serve, drizzle it with the other 2 tbsp of olive oil and top it with finishing salt.