Zucchini Ribbon Salad with Parmesan, Lemon and Mint

January 05, 2018

Instructions:

1. Using a Benriner*, Spiralizer or a vegetable peeler, shave each zucchini into long, very thin ribbons. Transfer to a large bowl. Add the olive oil, lemon juice and mint and toss to mix. Season to taste with salt and pepper.
2. Transfer the salad to a serving platter and garnish with fresh Parmesan shavings. Sprinkle the pine nuts over the top and serve immediately.

• http://whiteonricecouple.com/recipes/zucchini-noodle-pad-thai-recipe/
• http://www.eatingwell.com/recipes/sweet_potato_carbonara_spinach_mushrooms.html?socsrc=ewfb0330165

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