Arugula Salad with Zucchini, Carrots and Toasted Almonds

Name: Arugula Salad with Zucchini, Carrots and Toasted Almonds
Ingredients: 1/3 cup (30 g) sliced almonds; 3 tablespoons (45 ml) extra virgin olive oil; 2 tablespoons (30 ml) white wine vinegar, or more as needed; 1 clove garlic, grated or finely minced; Sea salt and freshly ground black pepper; 4 small zucchini, preferably 2 green and 2 yellow, about ¾ pound (350 g); 2 small carrots, peeled; 2 large handfuls arugula (2 to 3 ounces/60 to 90 g); Chunk of semi-firm pecorino cheese or crumbled cotija cheese (you’ll use about 3 ounces/90 g total)

discovercaliforniawines.com

This light and delicious Zucchini Carrot and Arugula Salad is perfect for the warmer months.

View full recipe on discovercaliforniawines.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at discovercaliforniawines.com.

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Ingredients

1/3 cup (30 g) sliced almonds
3 tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml) white wine vinegar, or more as needed
1 clove garlic, grated or finely minced
Sea salt and freshly ground black pepper
4 small zucchini, preferably 2 green and 2 yellow, about ¾ pound (350 g)
2 small carrots, peeled
2 large handfuls arugula (2 to 3 ounces/60 to 90 g)
Chunk of semi-firm pecorino cheese or crumbled cotija cheese (you’ll use about 3 ounces/90 g total)