Summer Zucchini Salad

By Joelene

Ingredients

• 1 medium zucchini
• 1 cup arugula
• 1/2 cup fresh basil leaves, torn
• 1/4 cup toasted pine nuts
• 1 tablespoon olive oil
• 2 teaspoon lemon juice
• Sea salt
• Parmigiano-Reggiano

Preparation

Step 1

1. Halve zucchini lengthwise, and steam for 7 minutes until soft but not mushy. Lay on paper towels to drain. When zucchini is cool, cut into paper-thin slices.
2. Place zucchini slices on a plate and top with arugula. Garnish with basil, pine nuts, olive oil, lemon juice, salt to taste and Parmigiano-Reggiano.