Zucchini Ribbon Salad with Lemon Basil Vinaigrette



Serves 4 as a side

3-4 medium zucchini

4 oz shaved parmesan

1/4 cup pine nuts, toasted

2 tablespoons lemon juice

1 tablespoon fresh basil, torn into small pieces

1/3 cup extra virgin olive oil

kosher salt

fresh ground pepper

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Using a vegetable peeler or a mandoline, slice the zucchini into thin ribbons and place in a medium bowl.

In a small bowl, whisk together the lemon juice, basil, and salt and pepper to taste. Slowly pour in the olive oil, whisking constantly until the mixture is fully emulsified.

Add the dressing to the zucchini and toss to combine. Top with the parmesan and pine nuts.

Serve cold or at room temperature.

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