Zucchini Salad
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Zucchini Salad
Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
2 tbsp extra-virgin olive oil
juice of half a lemon
½ tsp salt
½ tsp black cracked pepper
500 g medium-sized zucchini, top and tailed
1 small handful of basil, torn
1 small handful of chives, finely chopped
¼ cup sunflower seeds (or pine nuts), toasted
30 g parmesan
Method
Prepare all of the ingredients based on the instructions in the ingredients list.
Whisk oil, lemon juice, salt and cracked black pepper in the small bowl.
Working from top to bottom on each zucchini, use a vegetable peeler to slice the zucchini into long ribbons.
Place the zucchini ribbons in the large bowl.
Add the basil, chives and seeds, then the dressing.
Toss to coat the zucchini ribbons with the dressing, herbs and seeds.
Shave the parmesan over the salad before serving onto platters.
