Before I was an exchange student in France, I wasn’t sure how I felt about raw zucchini. I now know how delicious it can be. Using a vegetable peeler to make long pasta-like strips for this yummy salad will give it a sophisticated look, but you can also simply grate or thinly slice them, so do whatever makes you happy.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Peel the zucchini and discard the skin. Using a vegetable peeler, peel the zucchini into thin strips and place into a bowl.
Step 2
Peel the garlic, finely chop, and place it in a small bowl. Stir in the basil and lemon juice. Slowly add the olive oil, mixing briskly with a whisk or fork. Season with salt and pepper.
Step 3
Add the Parmesan cheese, black olives, and sunflower seeds to the zucchini. Just prior to serving, pour in the vinaigrette, toss until all the ingredients are coated, and season with salt and pepper.
