Zucchini Tagliatelle with Mint, Cucumber, and Lemon |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta. I like to mix in some fresh mint and lemon for a nice zip, cucumber and sweet onion for crunch, and pistachio oil for fabulous depth of flavor. Ingredients:
6 small to medium zucchini (about 1 1/2 pounds total), trimmed |
1 large cucumber (about 13 ounces), peeled, seeded, diced |
1 cup finely chopped vidalia or maui onion |
1 1/2 cups (loosely packed) fresh mint leaves, coarsely chopped, divided |
2 teaspoons finely grated lemon peel |
4 tablespoons fresh lemon juice |
2 tablespoons pistachio oil |
Directions:
1. Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
2. Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
3. Sprinkle remaining chopped mint over salad and toss to coat.
4. More info: Pistachio oil can be found at specialty foods stores, some farmers' markets, and . If unavailable, substitute walnut or olive oil.
5. Per serving: 83 calories, 5 g fat (0 g saturated), 0 mg cholesterol, 15 mg sodium, 9 g carbohydrates, 3 g fiber, 2 g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
|
|