TCM Classic – This beautiful shaved zucchini recipe originally ran in
2016 but we loved it so much we decided to bring it back…

We’re obsessed with all things spiralized (you may have noticed,) — especially fresh zucchini. This farmers market haul of fresh zucchini and squash was finely julienned by one of our favorite vegan chefs, Meredith Baird, author of Coconut Kitchen, during a cooking class and luncheon with designer Jenni Kayne. Get all the recipes and equally delicious design details from our gathering here.

Meredith swears that using a mandoline slicer to prep these delicate veggie ribbons is quick and easy work, and we’re willing to give it a go just to create this unique salad. We’re also in love with the idea of these cured olive crumbles that lend a perfect, salty punch to the salad and could, no doubt, be added to just about anything. The olives are dried low-and-slow in the oven and pulsed to bits to create a healthy condiment we’re sure to find a million uses for!

Whip up this bright, elegant shaved zucchini recipe for gatherings throughout the season…

Serves 6-8


For the salad:
2 lbs mixed zucchini and summer squash, shaved into ribbons
2 cups sorrel or other baby green
1/2 cup mint, thinly sliced
1 cup cured olives, dried and crumbed* or 1 cup minced cured olives

For the dressing:
4 Tbsp fresh lemon juice
4 Tbsp olive oil
1-2 Tbsp nutritional yeast
2 Tbsp Dijon mustard
pinch of sea salt

12 macadamia nuts
microgreens for garnish


Shave zucchini and squash into thin ribbons on a mandolin then toss with greens, mint and olive crumb. Whisk together lemon juice, olive oil, nutritional yeast, and mustard. Toss zucchini with dressing. Finely grate macadamia nuts over top of salad. Garnish with microgreens.

* To make olive crumb, simply bake at lowest temperature or dehydrate 1 cup of pitted cured olives. Bake until they are completely dried out and crisp. Process in food processor to create ‘crumbs’. They add an interesting depth of flavor to a variety of dishes.

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