An artful slow carb recipe ~ Zucchini and Green Chutney Salad.
Salads have the power to be wildly exciting or extremely boring. When you are trying to follow a slow carb diet, salads tend to be the latter. Without the help of nuts, cheese and croutons, is there hope for salad? I say YES.
It’s easy to get tired of the plain lettuce leaf variety. Sometimes you just need to branch out and experiment with other “canvases”.
Zucchini makes a great salad base because it has a mild and cooling flavor. It’s tender and easy to chop, but can also be sliced with a veggie peeler into long thin ribbons for an elegant touch.
This simple zucchini recipe brings together the feel of fine-dining and the flavors of India. The “dressing” is a bright, spicy green chutney that draws its texture from pureed chana daal and it’s color and flavor from cilantro and peppers. The roasted chana daal also provides a deep nutty essence that boosts the fresh cilantro to the forefront.
The salad itself is a simple mix of Zucchini ribbons, sliced mango, and thinly sliced red onion. I added sliced mango for extra color and flavor, which does not fit into the official Slow Carb eating plan (strictly lean protein, veggies and beans.) I’m naughty that way, what can I say. If you are following a Slow Carb Diet simply omit the mango. This zucchini recipe is still an EXCITING salad without the mango, and will definitely help you get over your salad blues.
Roast the Chana Dal on a baking sheet for 5-10 minutes, until golden brown.
Pulse all the ingredients for the chutney in the food processor until smooth.
Drizzle over zucchini salad.
Serve this on its own, or with Indian Spice Rubbed Chicken!
Zucchini and Green Chutney Salad
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
For the Chutney:
¼ cup Chana Dal (similar to yellow lentils)
1 cup water, divided
1-2 Serrano peppers
1 ½ Tb. Lime juice
3 cloves garlic, roughly chopped
1 bunch cilantro, stems and all
1 Tb. sugar
1 tsp. salt
For the Zucchini Salad:
1 large mango
½ red onion
Preheat the oven to 450 degrees F. Place the Chana Dal on a baking sheet and roast for 5-10 minutes, until golden brown.
Place the Chana Dal in the food processor with a ¼ cup of water and puree until smooth. Add a little extra water if needed.
Next add the Serrano pepper, lime juice, garlic, cilantro sugar and salt. Pulse to break down. Then add the remaining water and puree until smooth.
Add the sugar and salt and pulse to mix. (Makes 2 Cups)
Using a veggie peeler, slice the zucchinis into long ribbons and place them in a serving bowl. Peel and slice the mango into thin strips.
Slice the onion into thin slivers. Top the zucchini with mango and red onion and drizzle with green chutney.
*To make this a Low Carb Recipe, omit the mango.
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