Zucchini Ribbon Salad with
Lemon and Parmesan Cheese
INGREDIENTS:
1. 5 small zucchini, trimmed and peeled into ribbons
2. Kosher salt and fresh ground black pepper to taste
3. 3 tablespoons fresh lemon juice
4. 1 tablespoon olive oil
5. 1/2 cup shaved Parmesan cheese
6. 2 tablespoons toasted pine nuts
7. 1 tablespoon finely chopped fresh mint
DIRECTIONS:
1. Toss the zucchini ribbons, salt and pepper, olive oil and lemon juice together in
a large bowl. Taste for seasoning.
2. Once coated, arrange on a serving platter.
3. Top the zucchini ribbons with Parmesan cheese shavings, mint and pine nuts.
Serve immediately.
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