😍😍 Shaved Italian zucchini salad that is both vegan and gluten free with a lemony parsley dressing, toasted pine nuts and Brazil nut “parmesan” served over brown rice
🥦🥦 INGREDIENTS

1 zucchini thinly sliced
1 lemon juiced
1/2 tsp lemon zest
1/4 tsp sea salt
1/4 tsp fresh pepper
2 tsp extra virgin olive oil
1/4 tsp chili flakes
1/2 tsp dried Oregano
1/4 cup flat leaf parsley finely chopped
1 tbsp Pine nuts toasted
2 tbsp Sun-dried tomatoes diced (optional)
2-3 Brazil nuts grated
1 1/2 cups cooked Short grain brown rice optional to serve with
🥗🥗 INSTRUCTIONS

Start by washing and drying off a zucchini. (You can also double or triple the recipe by making a few.)
Use a vegetable peeler or a mandolin slicer to carefully thinly slice the zucchini. The key here is to get very thin slices.
Add to a bowl and then mix together the remaining ingredients (excluding pine nuts, sun dried tomato and Brazil nut parmesan).
Gently mix the zucchini with the dressing together until well coated.
Allow the mixture to sit for at least 10 minutes before enjoying to allow all the texture to soften a little more and flavors to come together.
I like to serve with cooked brown rice but you can enjoy on it’s own or to accompany a protein or grain.
To a dry sauté pan or toaster oven, toast the pine nuts for a few minutes to allow them to toast and become slightly golden brown. Keep a close eye and remove from the heat when once they begin to slightly brown.
Cool and add to the salad, with sun-dried tomatoes and grate a few Brazil nuts for the the vegan “parmesan”. 
Enjoy!