Zucchini Ribbon Salad

This is such a simple salad to toss together. The lemon juice and salt soften the zucchini and it’s gets better as it sits. It even holds up on day 2. Using a vegetable peeler is slightly safer than a mandoline for this recipe. This is also great tossed into cold or hot pasta along with some ricotta or mozzarella for a super quick meal on a hot day.

1 zucchini

1/2 lemon, squeezed

1/2 teaspoon Maldon sea salt

Method:

1) Using a vegetable peeler (or mandoline), run it lengthwise from bottom to stem to slice long ribbons.

2) Toss the ribbons into a bowl and squeeze 1/2 lemon on top and sprinkle with salt. Toss and allow to marinate for at least 10 minutes before serving. Taste and adjust lemon and salt if needed.