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Zucchini Ribbon Salad 

ingredients

  • 1 medium zucchini
  • 1/4 cup mint leaves
  • 1/4 cup lemon juice 
  • 1/4 cup extra virgin olive oil 
  • Salt and pepper 
  • 2 tablespoons toasted pine nuts 
  • 2 tablespoons crumbled feta 



Method

  • Using a vegetable peeler or mandolin, peel zucchini lengthways into long ribbons. Add to a serving bowl along with mint leaves, tearing any larger ones. 
  • To make dressing combine olive oil and lemon juice in a bowl - season with salt and pepper and whisk really well, until emulsified. 
  • Toss dressing through zucchini and mint to combined and top with feta & toasted pinenuts.

  • I love serving this one along side salmon, potato & herb fish cakes or just some grilled salmon and sweet potato.