Nutritional Wisdom with Carly Pollack

Zucchini Summer Salad

Elizabeth Street

1 medium zucchini
1 cup arugula
1/2 cup fresh basil leaves, chopped
1/4 cup toasted pine nuts
1 tbsp extra virgin olive oil
2 tsp lemon juice
sea salt, to taste

Halve zucchini lengthwise, and steam for 7 minutes until soft but not mushy. Lay on paper towels to drain. When zucchini is cool, cut into paper-thin slices. Place zucchini slices on a plate and top with arugula. Garnish with basil, pine nuts, olive oil, lemon juice and salt.

1-2 Servings

Recipe Credit