Almond Salsa Verde from Fine Cooking magazine

egger ave

http://www.finecooking.com/recipes/shaved-summer-squash-almond-salsa-verde.aspx

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.

Mattman3969

Any pics??

egger ave

see attached image, very good on the salmon too.

egger ave

My wife tried this in scrambled eggs this morning. Tasted great.