Ingredients:

  • 2 medium zucchini (about 500g / 1.1 lbs), washed and trimmed
  • 1/4 cup (15g) fresh mint leaves, roughly chopped
  • 1/4 cup (30g) shaved Parmesan cheese
  • 2 tablespoons toasted pine nuts (optional)
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon (5ml) Dijon mustard
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste

Instructions:

  1. Use a vegetable peeler or mandoline to create thin ribbons of zucchini. Discard the seedy core.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
  3. In a large mixing bowl, combine the zucchini ribbons, chopped mint, Parmesan cheese, and pine nuts (if using).
  4. Pour the lemon vinaigrette over the salad and gently toss to coat evenly.
  5. Taste and adjust seasoning as needed. Add more salt, pepper, or lemon juice to your preference.
  6. Serve the salad immediately for the best texture.