Zucchini, Lemon Salad with Pistachio, Parm and Mint
Prep time: 15 mins
Cook Time: 0 mins
Serves: 4
To me, simple salad’s are best. This bright, elegant salad let’s the ingredients shine. It’s fresh, vibrant, and impressive to serve.
Ingredients
Directions
Salad:
3 large zucchini, ribboned
1 lemon, zested + halved
1/4 cup roasted, unsalted pistachios
crushed
Large handful fresh mint leaves
Sea salt flakes
Olive oil, good quality
Grated Parmigiano Reggiano
1. Prep: Prep all vegetables according to the ingredient list. After zesting,
*very thinly slice 1/2 of the lemon, then cut in halves. Create paper thin wedges.
2. Plate: On a shallow serving dish, layer the zucchini ribbons first, then lemon slices, mint leaves, pistachio, juice the other half of the lemon over the mix evenly, and drizzle with a generous amount of olive oil. Season lightly with sea salt.
3. Serve: Just before serving, grate cheese over the top and enjoy.
Notes*
•If preferred, cut the rind off after zesting for a less bitter bite.
•You do not need to use all the lemon wedges and all the mint. Layer to your liking.