Zucchini Salad with Pine Nuts

Well, with the heat coming our way in the next few days, you can bet I'll be making this delicious no-cook salad. You can also bet I won't be firing up my oven or stove in this heat.  It's barbecue and salads for the next week.  Not sure how my son is going to live without his beloved "Roni Cheese" but he's just going to have to deal with it.  We don't have air conditioning....we have fans....we're going into "lock down" as we call it.
I came up with this after wanting to try zucchini raw because I absolutely love it cooked.  You have the option of cheeses...both work really well. This salad has interesting texture, simple pure flavours and is really easy.  It's best assembled just before serving.  If it sits too long, the salad tends to get a little watery and it loses it's texture.  This is perfect for a warm evening or a hot afternoon.


Oh, and it's really pretty too....

Zucchini Salad with Pine Nuts

Serves 3-4

3 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
2 medium zucchini (about 1 3/4 lbs)
2 tbsp pine nuts, toasted or un-toasted
1/4 cup shaved Parmesan (shaved with a vegetable peeler), or Feta
2 tbsp each fresh basil and parsley (optional)

Combine the first 4 ingredients and set aside.  Shave the zucchini lengthwise with a vegetable peeler to get long thin strips.  Combine the zucchini, dressing, other ingredients and toss gently.  Eat!