Zucchini ribbon and pine nut salad
SmartPoints® value per serving
This salad packs a punch of fresh flavour with vinegar dressing and basil leaves.
2 medium, (green)
3 small, (white)
2 tbs, finely shredded)
1 tbs, (white)
- Using a mandolin or vegetable peeler, cut the green and white zucchini lengthways into thin ribbons. Place in a large bowl with the basil.
- Drizzle the zucchini with the vinegar and oil and toss gently to combine. Season with salt and pepper. Arrange the salad in a serving bowl. Serve sprinkled with pine nuts.