Zucchini Ribbon Salad
From spaceling 18 years ago
- - to make
- Serves 2
This is an unusual way of preparing zucchini - slice it very thin, salt it, and then rinse and drain it. No cooking required, though it does help to have a mandoline slicer to slice the zucchini.
Ingredients
- 2 small zucchini, sliced lengthwise in long thin ribbons. (I used a mandoline. A vegetable peeler would probably work, too. shopping list
- salt shopping list
- small handful minced fresh herbs. (I used parsley, because it was what I had on hand, but I bet basil or mint would be even better.) shopping list
- 1 15 oz. can chick peas, rinsed and drained shopping list
- 5 huge green olives, sliced shopping list
- ~2 oz. fresh goat cheese shopping list
- juice of half a lemon shopping list
- extra virgin olive oil, to taste shopping list
How to make it
- Put the zucchini ribbons in a colander, and sprinkle with salt. Let them drain for 5-10 minutes.
- Rinse the zucchini ribbons and let them drain for another 5 minutes. Spread them out on a paper towel and pat them dry. (They don't need to be bone dry, but they shouldn't be sopping wet.)
- Toss the zucchini in a medium bowl with the chickpeas, olives, herbs, lemon juice, and olive oil. Season to taste with salt and pepper.
- As you serve the salad, dot each portion with bits of goat cheese.
People Who Like This Dish 4
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