Zucchini Ribbon Salad

Zucchini Ribbon Salad

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2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/3 cup olive oil
Salt and pepper
3 small to medium zucchini, scrubbed clean and ends trimmed
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
1/4 cup fresh shredded or shaved Parmesan cheese

In a jar shake together three ingredients with a little salt and pepper. Using a vegetable peeler to shave the zucchinis into thin long ribbons. Toss the zucchini in the dressing until well coated. Mix in basil and pine nuts. Top with Parmesan cheese. Best if served right away.

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