Ingredients
Salad Base
- 3 medium zucchini
- Zest from one lemon
- Juice from one lemon
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Toppings
- 1/4 cup pine nuts
- 2 ounces goat cheese
- 1/4 cup microgreens
Instructions
- Shave Zucchini: Finely shave the zucchini into thin ribbons using either a vegetable peeler or a mandoline set to 1/8 inch thickness to create delicate curls.
- Combine Ingredients: In a large bowl, gently toss the zucchini ribbons with lemon zest, lemon juice, olive oil, kosher salt, and freshly ground pepper. Mix lightly to avoid breaking the ribbons and let the salad marinate for 10 minutes to meld the flavors.
- Arrange Salad: Transfer the zucchini ribbons to a serving bowl or plate, twisting the strands slightly to form circular shapes and add visual appeal.
- Toast Pine Nuts: Heat a non-stick pan over medium heat and toast the pine nuts for about five minutes until they become golden brown and fragrant, stirring occasionally to prevent burning.
- Assemble and Serve: Sprinkle the toasted pine nuts evenly over the zucchini salad, crumble the goat cheese on top, and garnish with fresh microgreens before serving.
Notes
- Be gentle when mixing the zucchini ribbons to keep their shape and texture intact.
- Toast pine nuts carefully as they can burn quickly; keep an eye on them while cooking.
- Feel free to substitute goat cheese with feta if preferred.
- This salad is best served fresh but can be marinated up to 30 minutes ahead.
- For added protein, consider adding grilled chicken or chickpeas as a topping.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
