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Almond Salsa Verde from Fine Cooking magazine

egger aveegger ave Posts: 524
1/2 cup finely chopped toasted blanched almonds 
1/4 cup finely chopped fresh cilantro 
1/4 cup finely chopped fresh flat-leaf parsley 
1/4 cup extra-virgin olive oil 
2 Tbs. fresh lemon juice 
1-1/2 Tbs. chopped capers 
1 Tbs. minced shallots 
1 tsp. minced garlic 
1/4 tsp. kosher salt 
Flaky sea salt and freshly ground black pepper 
1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise.

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 2; Protein (g): 4; Monounsaturated Fat (g): 11; Carbohydrates (g): 7; Polyunsaturated Fat (g): 2.5; Sodium (mg): 120; Cholesterol (mg): 0; Fiber (g): 3;



Fine Cooking 117 , pp. 62
May 3, 2012

I tried this tonight with Salmon and Veggies, was really great.
1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"

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