Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts

Name: Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts
Prep time: 10 min
Total time: 10 min
Ingredients: 3 medium zucchini; 1 tablespoon mayonnaise (see notes); 2 tablespoons lemon juice (from about 1 lemon); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons extra-virgin olive oil; 1/2 cup parmesan cheese (shaved); 1/4 cup pine nuts (toasted)

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

raw zucchini salad zucchini ribbon salad

Zucchini Ribbon Salad with with Lemon, Parmesan, and Pine Nuts

Ingredients

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3 medium zucchini1 tablespoon mayonnaise (see notes)2 tablespoons lemon juice (from about 1 lemon)1/2 teaspoon kosher salt1/4 teaspoon black pepper2 tablespoons extra-virgin olive oil1/2 cup parmesan cheese (shaved)1/4 cup pine nuts (toasted)

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Instructions

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Step 1

In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.

Step 2

Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).

Step 3

Add the zucchini ribbons to the dressing and toss well to coat.

Step 4

Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).