ZUCCHINI RIBBONS WITH LEMON & MINT
I was introduced to this fresh-tasting and unusual salad by my long-time friend and food lover, Jamie Dunham. I loved the combination of mint and lemon, with the texture of thinly sliced raw zucchini. So simple and a fun change of pace for a summer salad!
Provided by Tonya Young @CooksWithSpice
Categories Other Salads
Number Of Ingredients 6
Steps:
- Cut off ends of the zucchini but leave the skin on. Slice the zucchini very thinly length-wise, or use a peeler. You should be able to see the green skin on the edges.
- Arrange the zucchini on a small platter. Process the garlic, mint, and lemon juice in a food processor until smooth. Add the olive oil in a stream to make an emulsified dressing. Season with salt and pepper to taste.
- Pour dressing over the zucchini and toss gently.
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