Recipe

Zucchini Ribbon Salad Recipe

	Spaceling / All my dishes 3 years ago 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. Prep:20m Servings:2	Spaceling
	fast fresh herbs

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Ingredients

2 small zucchini, sliced lengthwise in long thin ribbons. (I used a mandoline. A vegetable peeler would probably work, too.

salt

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.)

1 15 oz. can chick peas, rinsed and drained

5 huge green olives, sliced

~2 oz. fresh goat cheese

Juice of half a lemon

extra virgin olive oil, to taste

Directions

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.

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