Ingredients
- 2 tablespoons extra-virgin olive oil
- juice of half a lemon, or to taste
- sea salt and black pepper, to taste
- 2 medium-sized zucchini or summer squash, trimmed and cut into ribbons (500 g)
- 1 handful of basil, torn
- 1 handful of mint leaves, finely chopped (about 2 tablespoons)
- 50 g crumbled feta (alternatively 30 g shaved parmesan)
- 1/4 cup pine nuts, lightly toasted (25 g)
Instructions
- In a small bowl, whisk together the oil, lemon juice, salt and black pepper until combined.
- Place the zucchini ribbons in the large bowl, add the basil, mint and dressing. Toss gently to coat. Taste for seasoning. Transfer to a serving platter or shallow serving bowl.
- Top the zucchini ribbon salad with the crumbled feta (or parmesan shavings) and pine nuts. Serve immediately. Enjoy!
Nutrition
Notes
- To cut the raw zucchini into ribbons, trim the ends and using a vegetable peeler, work from top to bottom on each zucchini to slice it into thin, long ribbons. Discard the centre with the seeds. Alternatively, a spiralizer can be used.
- This salad is best enjoyed fresh. If storing leftovers, the zucchini will release some of its juices and will not be as crisp as when served fresh.