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Author Notes: When zucchini season hits, I can't get enough of them in raw marinated salads. This year the first zucchinis came ouit the same week that I decided to invest in an herb garden. Luckily mint grows like a weed so I haven't killed my plant yet (my cilantro is another story...). This recipe does require a mandoline (the cheap ones are fine...just watch your fingers) or really strong knife skills because the salad is best with very thin slices of zucchini and onion. —zahavah
- 3 zucchini
- 1/2 red onion
- 2 lemons for zest and juice
- 2-3 tablespoons olive oil
- 1 handful fresh mint
- salt and pepper
- 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.
- Right before serving, zest lemons over the salad and then pour in the strained juice in as well.
- Drizzle the olive oil and sprinke with salt and pepper.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Mint
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