1. Thinly slice or shave the zucchini and yellow squash. It should be very thin. You can do this with a mandoline or with a peeler. Set aside in a bowl.
2. Cut the mint leaves into strips by rolling them together, then slicing into strips, then add the the bowl with the squash.
3. In a separate bowl, whisk together the oil and lemon juice, then continue whisking and add the salt and pepper; taste and adjust for flavor, add more if necessary.
4. Drizzle this dressing over the squash in the bowl, add the toasted pine nuts and toss together.
5. Let mixture stand for 10 to 15 minutes to allow the flavors to blend.
6. Serve in small salad bowls and sprinkle with more toasted pine nuts if desired.
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Choose small zucchini and summer squash for the firmest texture and to avoid any bitterness. Creating 'ribbons' with a peeler or mandoline gives the salad a very pretty appearance, but it does more. The is a lot more vegetable surface for the dressing to coat and the texture is light and fun.
This salad is delicious, nutritious, and surprising.
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