Raw vegetable and mozzarella salad

By lisalang

Laura Vitale
Cooking in the kitchen with Laura Vitale

Ingredients

• 2 large zucchini, washed, dried and peeled with a vegetable peeler
• 4 oz of asparagus, washed, dried and finely chopped on a diagonal
• 4 radishes, washed, dried and thinly sliced
• 1 yellow squash, washed, dried and peeled with a vegetable peeler
• 3 tbsp of fresh mint leaves, roughly chopped
• Juice of 1/2 of a lemon
• 2 to 3 tbsp of extra virgin olive oil
• 6 oz of fresh mozzarella

Preparation

Step 1

Plenty of coarse salt and freshly ground black pepper
1. In a large bowl, toss together the zucchini ribbons, chopped asparagus, radishes, yellow squash ribbons, mint, lemon juice, olive oil, salt and pepper.

2. Tumble the fresh dressed vegetables on a platter and place the fresh mozzarella right in the center of the dish. Drizzle a touch more olive oil on the mozzarella and scatter some fresh mint leaves all over the top. This salad is best eaten right away.