This is a really easy and refreshing salad that pairs well with a heavier meat like pork or beef. Using a veggie peeler. slice 4-6 smaller zucchini lengthwise in ribbons. Yellow and green ones together look really vibrant together. Put the ribbons into a bowl with 1/2 tsp of course salt to draw out some of the moisture-leave for 10 minutes. Pour off the accumulated liquid and blot the ribbons dry on towels. Meanwhile, in a small bowl, whisk 2 tbsp lemon juice and 1 tbsp olive oil; season with salt and pepper. Add 1/4 c. fresh mint leaves-they can be spearmint, or any of the many mint flavors available today- and 1/4 c. thinly sliced onion. Toss gently, and serve promptly.
Enjoy...
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