Ingredients
For the Salad
- 2-3 small zucchini, washed well, ends trimmed, and thinly sliced with a mandoline, peeler, or knife
- 1½ – 2 cups baby greens (kale, spring mix, arugula)
- ⅓ cup Pecorino or alternatively Parmesan cheese, shaved or grated (more to taste)
- ¼ cup chopped fresh herbs (such as mint and basil)
- ¼ cup sliced almonds, lightly toasted
For the Simple Vinaigrette
- ⅓ cup olive oil
- 1 large lemon, zested and juiced (approximately 3 tablespoons of lemon juice)
- 1 clove garlic, minced or grated
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Salad Ingredients: Place the shaved zucchini, baby greens, grated or shaved Pecorino cheese, chopped fresh herbs, and toasted sliced almonds into a large salad bowl.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon zest and juice, minced garlic, Dijon mustard, salt, and pepper until fully combined and emulsified.
- Toss and Season: Drizzle the vinaigrette over the salad ingredients and toss gently to coat everything evenly. Taste and adjust the seasoning with extra salt, pepper, or cheese if desired.
Notes
- Use a mandoline or vegetable peeler for thin, even zucchini slices to enhance texture and presentation.
- Feel free to substitute Pecorino with Parmesan or a vegetarian hard cheese if preferred.
- Lightly toasting the almonds brings out a richer flavor and adds crunch.
- This salad is best served fresh to maintain the crispness of zucchini and greens.
- You can swap out herbs based on your preference—cilantro, parsley, or dill also work well.
- Adjust lemon juice and mustard to taste to personalize the vinaigrette’s tanginess and zestiness.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
