I love a good creamy drizzle, but I also can't turn down a complex layering of flavors - especially when its deceptively simple. Any shaved veggie would be great here. The key is to marinate the veggies ahead of time, and then hit it with the creamy drizzle when ready to serve. All of the components can be made ahead, making it ideal for weeknight supper and weekend celebrations alike. —Jr0717
Creamy Herb Dressing
nut butter of choice (I used cashew, feel free to sub-in almond butter)
about 1/3 cups
packed herbs (I used primarily mint, but again, feel free to mix it up with parsley and/or cilantro)
Shaved Salad and Vinaigrette
pepitas (feel free to sub in sunflower seeds)
Zucchini, shaved with a vegetable peeler into strips
medium onion, sliced very thinly
spicy brown mustard
In This Recipe
Make the cream drizzle: Combine all ingredients in a food processor or blender and blend until smooth. Set aside.
Lightly toast the pistachios and seeds either in the oven (on a parchment-lined sheet, watching them like a hawk!) or in a pan (over medium flame). When slightly brown and fragrant, remove from the oven/pan and set aside.
In the bottom of a large bowl, whisk the mustard, lemon juice, olive oil, salt, and pepper until combined. Shave the zucchini and slice the onion, and toss in the vinaigrette, coating the veggies well.
Spread the veggies out on a platter or divide between two bowls, drizzling with remaining vinaigrette from the bowl. Sprinkle with toasted pistachios and seeds, and before serving, drizzle with the herb dressing. Grab a fork and a seat, and lavish those lovely layers of flavor!