My family loves this refreshing salad that celebrates the seasonal goodness of crisp zucchini, aromatic mint leaves, and the distinct nuttiness of pecorino cheese, all brought together with a generous sprinkle of toasted almonds. Easy to prepare yet elegant in presentation, this salad is a true crowd-pleaser, making it the perfect addition to any family gathering or dinner table. Enjoy! For more salad ideas, follow @SaladsAreSuperAwesome on Instagram.
INGREDIENTS:
Salad
- Juice from 1 lemon
- 2 zucchinis
- ½ cup of mint leaves torn into large pieces
- ½ cup of grated Pecorino cheese
- ½ cup of toasted almonds chopped
Vinagrette
- Extra virgin olive oil (enough to drizzle liberally over salad)
- 2 teaspoons Champagne vinegar
- Kosher salt and freshly ground pepper
directions:
- Peel skins off the zucchini and with either a mandoline or Y peeler, thinly slice into long ribbons. Place zucchini ribbons into a large bowl and add lemon juice and a pinch of kosher salt. Toss and then refrigerate for 1 hour.
- Drain the zucchini and pat dry with paper towels.
- Return zucchini to a bowl and add the mint and pecorino. Drizzle with olive oil and add the champagne vinegar.
- Gently toss to coat and adjust seasoning.
- Top with the toasted almonds. Serve.