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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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ya know what, they just don't give you enough choices anymore for your categories...what about fits in none ?. I put chef's because I am, dinner, cause that's when I served it and marinade, cause, well, it's raw. Read more ...and they don't have a non-cooked category. Oh well, the title should say it all. This is easy and delish. It's amazing how soft the zucchini strands become when they have been salted. Nuts are optional, but highly recommended. Ingredients:
3 to 4 zucchini, julienned (i use the julienne blade on my mandoline, you can use your awesome knife skills if you don't have one, or thinly slice the zucchini on the diagonal. ) |
2 teaspoons kosher salt |
1 tablespoon fresh lemon juice (or to taste) |
1 tablespoon fresh soft herbs (such as basil, parsley, oregano, chives, mix and match at will), finely chopped |
3 tablespoons fruity extra virgin olive oil (or to taste) |
freshly ground pepper |
1/3 cup toasted chopped walnut pieces (i used these, but i think pine nuts would be equally good), optional (but read my note) |
Directions:
1. In a sieve, combine the julienned zucchini with 1 teaspoon of the salt, toss, then add the other teaspoon and toss again (you want the zucchini well salted); set aside in the sink for 10 to 15 minutes or until very limp. Rinse well, pat dry and place in a bowl.
2. In that bowl that you are going to put the zucchini in, combine the lemon juice, herbs and extra virgin olive oil, whisk to combine.
3. Toss the zucchini with the dressing, add the nuts and some pepper. Taste and adjust seasonings adding lemon juice or olive oil to taste.
4. That's all folks.
5. Per Serving: 111 Calories; 10g Fat (1g Sat, 7g Mono, 1g Poly); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium.
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