by Caitlin Saniga
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 pounds medium zucchini
- 1/4 cup chopped fresh mint
- 1/4 cup chopped kalamata olives
- 4 ounces crumbled feta cheese
- 1/4 cup lightly toasted pine nuts
- salt and pepper
In a large bowl, whisk together the olive oil and lime juice. Season to taste with salt and pepper
Trim the ends of the zucchini. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.
Place the zucchini ribbons in a large bowl, add the chopped mint and olives. Toss with the vinaigrette to lightly coat.
Top with crumbled feta and pine nuts, and serve immediately.
Makes 4 servings.
Recipe adapted from: Gourmande in the Kitchen
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