It doesn’t get any easier than this fresh zucchini salad! My garden is a little behind schedule because Laguna Beach has suffered through May Gray and now June Gloom. I haven’t had nearly enough sun and heat for my tomatoes, but the zucchini was ripe and ready.
The sun is trying to come out today so I wanted to make a fresh raw salad. This was just what I needed.
- Zucchini–I used 3 small ones from my garden–thinly sliced*
- Toasted pine nuts
- Lemon–fresh squeezed
- Shaved Parmesan cheese
- Fresh basil, chopped–or your favorite fresh herb
- Olive oil
- Salt and Pepper
Thinly slice the zucchini and place in a shallow rimmed dish.
Toss with the pine nuts and basil.
Squeeze the lemon over the dish and drizzle a little olive oil.
Season with salt and pepper.
Top with freshly shaved Parmesan.
Serve at room temperature.
What could be easier? This is a great dish to bring to a picnic or a potluck–it goes with everything and simply tastes like Summer.
*I like to use my Rosle hand-held mandolin, but you can use a vegetable peeler if you don’t have one. My mandolin is probably one of my most-used, favorite kitchen utensils. It’s great to uniformly slice cucumbers, radishes, zucchini and lots more. Some people are worried about getting cut, if that’s you, just wear an oven mitt until you’re comfortable using it.