Zucchini Salad
Prep Time
10 mins
Rating
5 out of 5 stars
(28)
Ingredients
4 servings
- Lemon Vinaigrette, plus 1/4 cup minced shallot mixed in
- 3 small-medium zucchini
- 1/4 cup toasted pine nuts
- 1 tablespoon chopped chives
- Handful of basil
- Shaved Parmesan, optional
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Use a vegetable peeler to peel the zucchini into thin strips.
Step 2
Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.
Step 3
Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using.
Step 4
Drizzle with more dressing and season with salt and pepper, to taste.
Step 5
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Chef's notes
To make this recipe vegan, replace the Parmesan with vegan Parmesan or dollops of vegan pesto.
Amanda Frederickson's new book 'Simple Beautiful Food' is recommended for more recipes.
