Go Back Email Link
+ servings

Arugula Salad with Shaved Zucchini, Pistachios and Parmesan

Author - Serena Wolf
Prep Time: 20 minutes
Yields: 4 -6 appetizer/side servings

Ingredients

  • 1 medium zucchini
  • ½ teaspoon lemon zest
  • 2 tablespoons extra virgin olive oil divided
  • Kosher salt
  • Fresh ground pepper
  • 5 ounces baby arugula
  • ½ cup fresh mint leaves finely chopped
  • ½ cup fresh basil leaves finely chopped
  • 1 tablespoon fresh lemon juice
  • 1/3 cup shaved Parmesan cheese
  • ¼ cup chopped pistachios

Instructions

  • Let’s start with the zucchini. Shave the zucchini into paper thin rounds using a mandolin. (No mandolin? No problem. Just slice the zucchini as thinly as you possibly can with your sharpest knife.)
  • In a large mixing bowl, toss the zucchini with the lemon zest. Arrange the zucchini in a single layer, slightly overlapping, on a serving platter. Drizzle with the remaining 2 teaspoons olive oil, and sprinkle with a pinch of kosher salt and a few cranks of fresh ground pepper.
  • In a separate mixing bowl, combine the arugula, mint and basil. Season the greens with a pinch of kosher salt. Drizzle with the remaining 1 tablespoon plus 1 teaspoon olive oil and the lemon juice. Toss to coat. Add half the shaved Parmesan and toss again.
  • Top the zucchini with the arugula mix. Sprinkle the pistachios and remaining Parmesan on top. Serve immediately.