Simple and Healthy Zucchini Salad With Pine Nuts

Recipe by Zurie
READY IN: 10mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash, top and tail the zucchini.
  • Using a potato peeler or mandoline, shave the zucchini into ribbons. Discard the outside edges and the last parts you cannot really slice properly.
  • Put the zucchini in a sieve or colander, spirnkle lightly with sea salt, (lifting them with your hand to distribute evenly).
  • Leave for 30 - 60 mins over a bowl to drain.
  • Be generous with the nuts! Pine nuts are great, and I used about 2 1/2 oz. or more. Heat a small pan, add the pine nuts (but you can use halved pecans, walnuts or other nuts). Let the nuts heat and colour a little, shaking the pan (they burn easily!). Then take off the heat.
  • Add the Tabasco to the vinaigrette, and whisk with a fork to mix. Don't use a creamy dressing, which does not suit this delicate salad.
  • The zucchini does not shed a lot of liquid, so after some time, put it into a bowl and toss with the vinaigrette.
  • Shave the parmesan in large bits. (Or use any really sharp or flavourful cheese).
  • Lift the zucchini from the dressing, into a shallow dish. Add the cheese to the shaved zucchini, and then sprinkle with the nuts. Sprinkle over black pepper.
  • Nice with grilled meats like lamb chops or sausage, or chicken.
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