Zucchini Ribbons and Peaches with Macadamia Cream

"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
Total:
Recipe from Food & Wine

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 15g
  • Saturated fat: 2.2g
  • Carbohydrate: 15g
  • Fiber: 3g
  • Protein: 3g

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
  • 1/4 cup (optional) Macadamia Cream

Preparation

  1. 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.
  2. 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.
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