Just in time for Labor Day :: Zucchini Salad

  I have served this salad many times this summer.  It has been that fun, zesty side dish that brightens up the meal and stays low carb at the same time.  Perfect to serve with your Labor Day Cook-Out. I recently had some gals over, we all made it together…three cooks in the kitchen was fun.  With our aprons on and laughter spilling over into the directions of the recipe, we shared life and voila! made a salad.You can use a spiralizer to cut the zucchini, but when I made it at the cabin, we just shaved the strips with a vegetable peeler, and it worked great.   If you had a mandolin, that would also work great and slice those zucchinis up lickety split.This is a great side dish for the summer season as there is no cooking involved.I found this recipe in this cookbook which is a great cookbook by the way.  Also made the crab cakes and maple glazed bacon found in it. 

Ingredients

• 4 Green Zucchini

• 4 Tablespoons Olive Oil

• 1 teaspoon grated lemon zest

• 1 teaspoon fresh lemon juice

• 1/4 cup torn mint leaves

• 5 oz Feta cheese or Goat cheese, coarsely chopped

• 1/4 teaspoon coarse salt

• 1/4 teaspoon freshly ground pepper

Instructions

1. Trim the ends off the zucchini, but don't peel. The peel will add texture and color.

2. Use a sharp vegetable peeler and peel lengthwise or use a Spiralizer or Mandolin.

3. Shave the zucchini into long strips, letting them fall into a large bowl.

4. Discard the seedy core.

5. In a small bowl, whisk the Olive oil and lemon zest and lemon juice together.

6. Drizzle over the zucchini.

7. Add the mint, cheese, salt and pepper to the bowl and toss gently.

8. Adjust the seasonings to taste.

9. Transfer to a serving bowl or platter.