In this recipe, raw zucchini ribbons and tender lentils are tossed with a creamy, garlicky avocado dressing. The zucchini is light and refreshing, the lentils ensure that you won't be hungry one hour later, and the cherry tomatoes add a pop of flavor. Serve this meal on a bed of dark, leafy greens, with extra dressing on the side.

Zucchini Ribbons and Lentils [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Cooking Time



For the Zucchini Ribbons and Lentils:

  • 1/2 cup dried green/brown lentils
  • 2 zucchinis
  • 10-15 cherry tomatoes

For the Dressing:

  • 1 small ripe avocado
  • 1/2 cup fresh parsley
  • Juice 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • 15 capers, or a pinch of salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup water


  1. Rinse the lentils, add to a saucepan of water, and boil for 30 minutes. Once the lentils are done, drain them, and run through cold water to stop the cooking process.
  2. Meanwhile, wash the zucchini and chop off the ends.
  3. To make the ribbons, run the vegetable peeler down the entire length of the zucchini, pressing down slightly as you do.
  4. Chop the cherry tomatoes into quarters and arrange both the zucchini and tomatoes on a serving platter.
  5. To make the dressing, add all the ingredients to the blender and pulse until smooth — you may need to add more water, depending on the size of the avocado.
  6. Once smooth, taste the dressing to see if it needs anything else, such as more lemon juice, capers, or garlic powder, and adjust accordingly.
  7. Add the lentils to the zucchini ribbons on the platter and drizzle with the dressing. Serve with extra dressing on the side.


This site uses Akismet to reduce spam. Learn how your comment data is processed.