Marinated Mint Zucchini Salad

1. 1

   Using a mandoline, slice zucchini and red onion.. If you don't have a mandoline - no problem. Just slice the vegetables as thin as you can. Gently toss the vegetables together.

2. 2

   Right before serving, zest lemons over the salad and then pour in the strained juice in as well.

3. 3

   Drizzle the olive oil and sprinke with salt and pepper.

4. 4

   Rinse and dry the mint leaves. Rip them into small pieces or chifonnade them into thin strips. (Chifonnade comes from french verb chiffoner = to crinkle and noun chiffon = rag.) The easiest way to cut the mint is to line the leaves up in a pile, roll them up into a tight tube, and slice perpendicularly with a knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.