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ZUCCHINI RIBBON SALAD WITH FRESH BASIL, MINT & ROASTED PINE NUTS Ingredients: Serves 4-6 3 medium sized zucchini's cold / sliced into ribbons 1/2 c. sweet basil / chopped 1/4 c. pine nuts / roasted 2 tsp. lemon zest Juice from 1 lemon 1/4 c. EVOO 1/2 tsp. sea salt 1/2 tsp. fresh ground pepper 1/4 tsp. red pepper flakes 1/2 c. fresh mint / chopped Sprinkle top with Parmesan (Optional) Directions: 1. Heat a small dry skillet until very hot. Add the pine nuts and roast for a 1-2 minutes or until they are light brown and smell toasty delicious. Remove and cool. 2. Combine lemon zest, salt, pepper, red pepper flakes, lemon juice, and olive oil and blend until almost smooth. A mini food processor works best I store dressing in a mason jar for easing shaking right before the salad is served. (Can add fresh Parmesan to dressing) 3. Wash and dry zucchini, cut off each end. Peel zucchini with a vegetable peeler lengthwise into ribbons. 4. Combine zucchini ribbons, pine nuts, chopped basil leaves and mint in a large bowl. Dress the salad just before serving, tossing to combine. Top with Parmesan shavings if you're feeling fancy. This is my new favorite salad for summer! So refreshing!!!


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