Zucchini Ribbons with Lemon & Mint
I was introduced to this fresh-tasting and unusual salad by my long-time friend and food lover, Jamie Dunham. I loved the combination of mint and lemon, with the texture of thinly sliced raw zucchini. So simple and a fun change of pace for a summer salad!
- 2 medium
- 1 clove
- garlic, coarsely chopped
- 1/2 c
- mint, fresh
- 4 Tbsp
- lemon juice, fresh
- 1/2 c
- olive oil, extra virgin
- salt and pepper, to taste
1Cut off ends of the zucchini but leave the skin on. Slice the zucchini very thinly length-wise, or use a peeler. You should be able to see the green skin on the edges.
2Arrange the zucchini on a small platter. Process the garlic, mint, and lemon juice in a food processor until smooth. Add the olive oil in a stream to make an emulsified dressing. Season with salt and pepper to taste.
3Pour dressing over the zucchini and toss gently.