Zucchini Salad with Lemon Vinaigrette and Pine Nuts

If you have never had raw zucchini this recipe will totally change the way you have thought about zucchini. Crunchy and fresh it is a great base for a salad and when thinly sliced it is perfect for a fresh summer salad. 

Zucchini Ribbon salad with Lemon Vinaigrette, Pine Nuts, and Fresh Herbs 

Makes about 4 servings 

  •  ¼ cup lemon juice

  • ¼ cup olive oil

  • 1 minced shallot

  • 1 teaspoon Dijon mustard

  • salt and pepper

  • 3 thinly sliced zucchinis

  • ¼ cup toasted pine nuts

  • Handful of chopped soft fresh herbs such as basil or chives 

  • ½ cup Parmesan cheese 

In a small bowl whisk together lemon juice, olive oil, shallot, Dijon mustard and a big pinch of salt and pepper. 

Place zucchini in a big bowl, followed by pine nuts, herbs and Parmesan cheese. Toss well, taste for salt and pepper and serve immediately . 

Amanda FredericksonComment