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  • Writer's picturechefalisonbiebs

Zucchini Salad

Zucchini is one of my favorite summer squash. For this salad, I have tossed raw, thinly sliced zucchini with fresh lemon juice, olive oil, and parmesan cheese. Caper leaves are added for a salty, briny, bite and toasted pistachios for a nutty crunch. If you are not able to find caper leaves, use capers or caper berries. All have similar tastes and textures.

This recipe is light and fresh, perfect for enjoying a healthy lunch or as a side dish with dinner.


Specialty equipment:

Mandolin


Yield: serves 2

Preparation time: 20 minutes


½ large zucchini

¼ cup parmesan cheese, grated

1 tbsp extra virgin olive oil

½ lemon, juiced

Salt to taste

2 tbsp chopped pistachios, toasted

Caper leaves for garnish

Basil leaves for garnish

  • Slice the zucchini thinly using a mandolin and place it into a mixing bowl.

  • Add the grated parmesan cheese, olive oil, lemon juice, and salt to taste. Mix to evenly coat the zucchini.

  • Arrange the zucchini in the center of a large plate.

  • Garnish the top with the toasted pistachios, caper leaves, and fresh basil leaves. Serve immediately.

©chefalisonbiebs

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