Summertime and zucchini just seem to go together – like peaches and cream! And it’s so versatile – there’s zoodles and stuffed zucchini – grilled with garlic and steamed with tomatoes – and then there is the delicate flavor of the raw zucchini gently wrapped in a bright vinaigrette and tossed with the nutty taste of arugula. Are you hungry yet?? Well, I hope so – and here is a delightfully refreshing salad to awaken your taste buds and fill your belly!
Look good? And it’s so easy to make…
What you need:
- 3 Meyer lemons**
- 4 fresh basil leaves
- 1/8 cup olive oil
- 1 Tablespoon water
- 2 Tablespoons plus 1 teaspoon pine nuts
- 1 zucchini
- 3 cups fresh arugula
- 2-3 green onions (scallions) sliced thin
- 1/2 cup crumbled feta cheese
**Any lemons will work, but Meyer lemons are not quite as tart.
How to Do it:
First make the vinaigrette.
Juice the lemons and pour into a food processor.
I like to juice lemons with a citrus reamer. Just make sure you strain out the seeds.
Add the basil, water and 1 teaspoon of pine nuts. Pulse until it is all blended. Turn the processor on and slowly pour in the olive oil. Run until blended. Remove to a small bowl.
Next make the salad, slice the zucchini super thin – as thin as you can cut it.
Toss the arugula and green onion with the zucchini and place on four plates. Top each plate with ½ tablespoon of pine nuts, a couple of tablespoons of feta, and some of the vinaigrette. Add black pepper to taste.
Let it sit for about 5-10 minutes before serving.
Makes 4 servings
© Copyright 2017 The Lazy Gastronome
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