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Zucchini Ribbon Salad with Pine Nuts and Mint
Zucchini Ribbon Salad with Pine Nuts and Mint
Ingredients
Dressing
- 1/2 cup olive oil
- 2 tbsp. cup apple cider vinegar
- 2 tbsp lemon juice
- 1 clove garlic grated.
- 1 tsp chili flakes
- pinch salt and pepper to taste
Salad
- 2 zucchini's
- salt and pepper to taste
- 1/4 cup pine nuts
- 1/4 cup mint leaves
Instructions
- Whisk all the dressing ingredients together and set aside in the fridge until ready to use.
- Use a vegetable peeler to create ribbons of zucchini. Place in a large bowl and season with salt and pepper. Allow to rest for 30 minutes in the fridge to draw out the excess moisture.
- Bring a frying pan to medium heat and add in the pine nuts. Toast in the pan for about 5 minutes, shaking the pan often, to lightly brown on all sides.
- Drain the zucchini from it's accumulated juices. Stir in as much of the dressing as needed for your personal tastes and toss to combine.
- Split the zucchini into serving bowls and top with the pine nuts and mint.
- Serve.
