Ribbon Zucchini Salad with Arugula, Feta & Hazelnuts
pinch of salt
zest of 1 lemon
3 tbsp Meyer Lemon extra virgin olive oil
- 3 tbsp Cucumber Balsamic Vinegar
1 cup feta, crumbled
1 cup Arugla
1/2 cup toasted hazelnuts, roughly chopped
a handful of basil leaves
Cut the zucchini lengthwise into ribbons with a vegetable peeler or mandolin, toss lightly with a scant sprinkle of salt, lemon zest and drizzle 1 tbsp only of the olive oil.
Leave to stand for 5 minutes before tossing with the feta and arugula, arrange on a platter.
Sprinkle with hazelnuts, drizzle with remaining oil and finish with the basil leaves.