This sophisticated salad takes moments to prepare and can be made up to two days in advance. Zingy, simple and a great way to use up summer zucchini!
INGREDIENTS:
2 large lemons
2 tablespoons extra virgin olive oil
½ cup shelled raw pistachios
1½ pounds fresh zucchini (about 3 medium)
Crumbled feta cheese (to taste)
Salt and cracked black pepper
Flaky salt, for serving, optional
Flat leaf parsley or cilantro, fresh
METHOD:
Zest and juice lemons. Reserve half the zest and whisk the remainder plus lemon juice with the olive oil
Using a mandolin, shave the zucchini lengthwise into thin slices. Season with salt and pepper.
Toss shaved zucchini with lemon and olive oil and transfer to a serving platter.
Sprinkle with fresh herbs, crumbled feta and/or flaky salt & serve.