Zucchini Ribbons and Peaches with Macadamia Cream

Tina Rupp
"I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to make a dairy-free cream," says chef Alyssa Gorelick.

Yield:

6

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 188
Fat 15 g
Satfat 2.2 g
Carbohydrate 15 g
Fiber 3 g
Protein 3 g

Ingredients

3 (1 1/2 pounds total) zucchini, sliced lengthwise 1/4 inch thick
3 peaches, halved
1/4 cup extra-virgin olive oil
Salt
(Freshly) ground pepper
2 tablespoons (chopped) parsley
2 tablespoons (finely chopped) mint
2 tablespoons macadamia nuts, toasted and coarsely chopped

Preparation

Light a grill. Brush the zucchini and peaches with half of the oil and season with salt and pepper. Grill them over moderate heat until slightly softened, 4 minutes. Cut the peaches into wedges. Stack the zucchini and thinly slice lengthwise into ribbons.

In a bowl, toss the zucchini, parsley and mint with the remaining oil; season with salt and pepper. Transfer to a platter and top with the peaches and chopped nuts. Drizzle with the Macadamia Cream and serve.

Note:

Alyssa Gorelick,

June 2012