Zucchini Ribbon Salad

2
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
2
Difficulty
Moderate
Once prepared, this dish should be served promptly, as cut zucchini will release water upon standing and lose some of its crisp texture.

Ingredients

uncooked zucchini

1 medium

yellow summer squash

4 oz

fresh lemon juice

1 tsp

table salt

tsp, plus 1/4 tsp of salt

fresh tomato(es)

2 medium, ripe, coarsley chopped

basil

8 leaf/leaves, torn

olive oil

2 tsp, extra-virgin

olive(s)

8 gm, 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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