Zucchini Ribbon Salad with Walnuts and Mint
This recipe is summer and, best of all, it's impossible to mess up. Shop for small, tender squash, which are more flavorful than the mammoth ones you'll begin to notice around August. That said, even those will work if they're the only option—just increase the lemon juice, mint and salt if needs more oomph.
Serves 2 as a main course, 4 as an appetizer
- 1 pound zucchini
- 1/4 cup walnuts, chopped
- 4 basil leaves, rolled lengthwise and very thinly sliced
- 3 Tablespoons olive oil
- 2 Tablespoons lemon juice
- Coarse salt and pepper
Make It: Place the end of a zucchini on a cutting board and, using a Y-shaped vegetable peeler, slice it into long strips. Repeat with all zucchini. Arrange on a large plate and sprinkle with the olive oil and lemon juice. Top with walnuts and mint and a good sprinkle of coarse salt and pepper. And you're done.
