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If you thought the humble zucchini was only good for quick breads and zoodle bowls, we've got news. It happens to make an excellent—and lightning-fast—salad, as proven by Charlotte Druckman's minty-fresh zucchini salad with marinated feta. It's one of the many recipes we love from her new cookbook, Kitchen Remix.

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Ingredients requirements of Minty Zucchini Salad:

1. Provide of Dressing
2. Give 3 tbsp for olive oil
3. Need 2 tbsp of lemon juice
4. Prepare 1/2 tsp lemon zest
5. Take 2 lb - zucchini
6. Take 1/4 cup - chipped fresh mint
7. Require 2 oz of mixed baby greens
8. Require 4 oz goat cheese
9. Prepare 1/4 cup - chopped black olives
10. Provide 1/4 cup - roasted pine nuts or sliced almonds
11. Require 1 each of salt, to taste
12. Get 1 each for black pepper to taste

Try to get the ribbons as thick as possible, both in width and thickness. Press hard on the vegetable peeler to make the slices a little thicker, or use a mandoline. Zucchini is one of those vegetables that is more often cooked with than eaten raw. Yet, pair some thinly sliced zucchini with fresh lemon juice, buttery olive oil, sea sat and green herbs like mint, basil or parsley and you have a beautiful, raw salad that tastes like spring.

Minty Zucchini Salad instructions:

1. In large bowl mix the dressing ingredients
2. Trim the end off the zucchini
3. Using a peeler or mandolin, shave the zucchini lengthwise to create ribbons. Make the ribbons about 1/6th inch thick. When you get to the center of the zucchini, flip it over and do the other side, until you reach the center.
4. Add the zucchini ribbons to the bowl with the dressing. Add the mint, olives and greens. Toss gently to coast with the dressing.
5. Top with the goat cheese and nuts. Serve right off.

Zucchini is low-carb, low calorie and very easy to prepare. This salad is one of our favorites since it's both rich in flavor and refreshing. You can serve it hot or cold, but we always refrigerate for several hours before serving since chilling it brings out the coolness of the mint. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste. Thinly sliced zucchini is slicked with a light vinaigrette, bits of black olives, mint and tender greens in this fresh zucchini ribbon salad.

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