Zucchini Ribbon Salad
3
Points®
Total time: 12 min • Prep: 12 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Once prepared, this dish should be served promptly, as cut zucchini will release water upon standing and lose some of its crisp texture.
Ingredients
Zucchini
1 medium
Yellow summer squash
4 oz
Fresh lemon juice
1 tsp(s)
Table salt
⅛ tsp(s), plus 1/4 tsp of salt
Tomato
2 medium, ripe, coarsley chopped
Fresh basil
8 tbsp(s), leaves, torn
Olive oil
2 tsp(s), extra-virgin
Olives
8 large, salt-cured, black
Pine nuts
¼ oz, about 2 1/2 tsp, toasted
Instructions
1
Trim ends of zucchini and squash. With cheese planer, cut both vegetables lengthwise into thin, long strips. With a knife, cut strips lengthwise into thinner, fettuccine-like strips. In bowl, toss zucchini and squash with lemon juice and 1/8 teaspoon salt. Set aside 5 minutes.
2
In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. Process until coarsely chopped.
3
Drain any liquid in zucchini mixture and divide among two serving plates; top each with half the tomato dressing, olives and pine nuts. Garnish with remaining fresh basil leaves and serve.
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