Zucchini Salad

easyhealthyrecipes.com/zucchini-salad/

This crunchy and tangy recipe is the perfect fresh summer salad.

Prep: 10

Cook: 10

Total: 20

Recipe makes approximately 4 servings

Get Recipe Ingredients

Wash 3 medium zucchini well under running water, using vegetable brush or dish towel to remove all surface dirt.
Once zucchini are clean, pat zucchini dry with paper towels. Carefully slice zucchini into long, thin ribbons using vegetable peeler or mandoline slicer.
Add zucchini ribbons to large mixing bowl, then add 2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 teaspoon kosher salt, and ½ teaspoon freshly ground pepper to bowl. Toss or stir zucchini until ingredients are well combined, then set bowl aside. Let zucchini marinate 10 minutes.
While zucchini marinates, place non-stick skillet on stovetop over medium heat. Add ¼ cup pine nuts to skillet and toast, stirring occasionally, 5 to 10 minutes or until pine nuts are golden-brown. Remove from heat and set aside.
After zucchini has marinated 10 minutes, transfer zucchini to serving bowl. Top zucchini with toasted pine nuts and 1 cup crumbled feta cheese.
Serve immediately, or cover bowl tightly with lid or plastic wrap and refrigerate salad 30 minutes, then serve chilled.

Peeling Zucchini: I personally use a vegetable peeler to slice the zucchini into ribbons. Go very slowly and use a little pressure to get thicker strips.