This is another wonderful summer salad. Easy to make and so delicious. I will be a hit with any meal. It looks so fancy! 
| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 3 to 4 medium Zucchini
- 1 tbsp Keto Mayonaise
- 2 tbsp lemon juice 1 lemon
- 1/2 tsp Celtic Kosher Sea Salt
- 1/4 tsp black pepper
- 2 tbsp good extra virgin olive oil
- 1/2 cup butternut squash
- 1/4 cup pine nuts toasted
Ingredients
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Instructions
- Place the pine nuts in a small fry pan (I used cast iron) and toast about 4 minutes or until golden.
- In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
- Using a mandolin or veggie peeler, Cut the zucchini into "ribbons." They should be fairly thin.
- Add the zucchini ribbons to the dressing and toss well to coat.
- Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts
Recipe Notes
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