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Shaved Zucchini Salad

Shaved Zucchini Salad

This Shaved Zucchini Salad is crunchy, bright, and surprisingly filling, representing everything we love about summer cooking. It takes five minutes to prep, uses simple ingredients, and tastes like pure sunshine.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 medium fresh zucchini
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup Parmesan cheese, shaved or freshly grated
  • 1/4 cup toasted pine nuts
  • 1/4 cup fresh basil leaves, torn or thinly sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 pinch red pepper flakes (optional)

Method
 

  1. Wash the zucchinis thoroughly under cold water and pat them dry. Trim off the ends and use a vegetable peeler or mandoline slicer to create long, thin ribbons.
  2. In a small jar or bowl, whisk together the olive oil and lemon juice, adding salt and pepper. Whisk until emulsified. Pour the dressing over the zucchini ribbons and toss gently. Fold in the Parmesan, pine nuts, and basil. Serve immediately.

Notes

Focus on the thickness of the zucchini ribbons; they should be thin enough to be delicate but thick enough to hold their shape. Salt the salad right before serving to prevent sogginess.