Zucchini Ribbon Salad
- Total Time
Once prepared, this dish should be served promptly, as cut zucchini will release water upon standing and lose some of its crisp texture.
uncooked zucchini1 medium
yellow summer squash4 oz
fresh lemon juice1 tsp
table salt⅛ tsp, plus 1/4 tsp of salt
fresh tomato(es)2 medium, ripe, coarsley chopped
basil8 leaf/leaves, torn
olive oil2 tsp, extra-virgin
olive(s)8 gm, salt-cured, black
pine nuts¼ oz, about 2 1/2 tsp, toasted
- 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.
- In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. Process until coarsely chopped.
- 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.