Slow Carb Zucchini and Green Chutney Salad

Preheat the oven to 450 degrees F. Place the chana dal on a baking sheet and roast for 5-10 minutes, until golden brown.

Place the chana dal in the food processor with ¼ cup of water and puree until smooth. Add a little extra water if needed.

Next add the serrano pepper, lime juice, garlic, cilantro, sugar and salt. Pulse to break down. Then add the remaining water and puree until smooth. (Makes 2 cups of green chutney.)

Using a veggie peeler, slice the zucchinis into long ribbons and place them in a serving bowl. Peel and slice the mango into thin strips. Slice the onion into thin slivers.

Top the zucchini with mango and red onion and drizzle with green chutney.

Note: To make this a slow carb recipe, omit the mango.