Zucchini Ribbons with Fresh Lemon Vinaigrette

Excerpted from “Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!“

Oldways, A nonprofit food and nutrition education organization, with a mission to guide people to good health through heritage, asked me to provide a recipe for their website… Since Oldways promotes the Mediterranean way of eating and I’m a huge fan, I said YES! Out of the many recipes I supplied them, they chose “Zucchini Ribbons with Fresh Lemon Vinaigrette” for their website.

Serves 6 – 8

Ingredients:
Katherine’s Favorite Vinaigrette:

Juice of 2 lemons (about 4 Tablespoons)

4 Tablespoons Extra Virgin Olive Oil

1 teaspoon coarse sea salt or Kosher salt

1 teaspoon freshly ground pepper

1 Tablespoon of fresh Basil, shredded, or fresh herb of your choice (optional)

The Vegetables:

4 or 5 small zucchini, green and/or yellow, with peel

1 onion, sliced very thinly
1 small red pepper, sliced thinly

Directions:
Prepare the vinaigrette by whisking all ingredients together in a large salad bowl.

Slice the onion and red pepper thinly, place in the vinaigrette and toss.

Slice the zucchini into ribbons, using a vegetable peeler and slicing vertically from end to end. This will make very thin slices. You may also use a cheese slicer or mandoline. Add the zucchini, toss and serve immediately, or chill and serve later.

The entire recipe contains 644 calories. Divided by 8 servings is 81 calories per serving.

This recipe was adapted from the Palmer-Sadasiv family’s “Zucchini Ribbon Salad,” from “Let’s Eat In! Family-Tested Recipes from Around the World & Around Your Block.”