Ingredients:

  • 2 medium zucchini (about 1 lb / 450g), ends trimmed
  • 1/4 cup (30g) pine nuts or pumpkin seeds
  • 4 ounces (115g) feta cheese, crumbled
  • 1/4 cup (loosely packed) fresh mint leaves, roughly chopped
  • 1/4 cup (loosely packed) fresh parsley, roughly chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) white wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat a small, dry skillet over medium heat. Add pine nuts (or pumpkin seeds) and toast, shaking frequently, until lightly golden and fragrant (about 3-5 minutes). Remove from pan and set aside to cool.
  2. Using a vegetable peeler, create long, thin ribbons of zucchini. Discard the seedy core of the zucchini when you reach it.
  3. In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, minced garlic, Dijon mustard, and honey (if using). Season with salt and pepper to taste.
  4. In a large bowl, combine the zucchini ribbons, toasted nuts/seeds, crumbled feta cheese, chopped mint, and chopped parsley.
  5. Pour the vinaigrette over the salad and gently toss to coat. Serve immediately, or chill for a few minutes to allow the flavors to meld.