Zucchini Salad With Pine Nuts & Mint
4 medium zucchini
1/4 cup loosely packed mint leaves, roughly chopped
3 tablespoons toasted pine nuts
1/4 cup extra virgin olive oil
Juice and grated zest of 1 lemon
Salt and pepper to taste
Trim the ends off the zucchini and cut lengthwise in half. Scoop out as many seeds as possible. Cut the zucchini into half-moons about 1/4 inch thick and blanch in salted boiling water for about 2 minutes. Shock in cold ice water and drain well. Toss with mint, pine nuts, lemon juice and zest, and season with salt and pepper, serve immediately.