Description
A refreshing and light summer salad featuring zucchini ribbons, perfect for a vegetarian lunch.
Ingredients
- 2 medium zucchinis
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish
Instructions
- Wash the zucchinis and trim the ends.
- Using a vegetable peeler, slice the zucchinis into thin ribbons.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large bowl, toss the zucchini ribbons with the lemon dressing.
- Sprinkle with Parmesan cheese if using and garnish with fresh basil leaves.
- Serve immediately as a light summer lunch.
Notes
- For a vegan option, omit the Parmesan cheese.
- Best served fresh to maintain the crispness of the zucchini.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg