Shaved Zucchini Salad
This easy shaved zucchini salad with pine nuts, arugula, and Parmigiano Reggiano is easy to make and perfect alongside your favorites from the grill.
Servings: 4
Ingredients
For the vinaigrette
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic paste or grated
For the salad
- 2 medium zucchini
- 1 medium yellow squash
- 2 packed cups baby arugula
- 1/4 cup shaved Parmigiano Reggiano
- 1/4 packed cup small fresh basil leaves larger leaves should be chopped
- 1/2 cup pine nuts toasted
- 2 teaspoons lemon zest
- 1/4 teaspoon coarse black pepper plus more to taste
- 1/2 teaspoon flaky sea salt plus more to taste
Instructions
- Toast the pine nuts until golden brown in a pan over medium-low heat, paying close attention to not burn. Place them into a small bowl and set aside.
- In a large bowl whisk together the vinaigrette and set aside.
- Shave the zucchini and squash with a vegetable peeler or mandoline into long thin ribbons. Stop making ribbons once the seedy core becomes visible.
- Add the arugula, shaved zucchini and squash, and lemon zest to the vinaigrette and toss well to coat. Sprinkle the pine nuts, basil leaves, and shaved Parmigiano on top and serve right away. Season with flaky sea salt and pepper. Enjoy!
Notes
- Using a vegetable peeler works best to get super thin slices of zucchini and squash, but a mandoline or sharp knife can also be used.
- Don't skip the final seasoning of flaky sea salt (or coarse salt) since raw zucchini can be bland.
- Leftovers can be saved for up to 3 days.
Nutrition
Calories: 338kcal | Carbohydrates: 6.8g | Protein: 7.4g | Fat: 32.8g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 559mg | Potassium: 428mg | Fiber: 2.5g | Sugar: 2.6g | Calcium: 184mg | Iron: 2mg
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