Zucchini and Pea Salad with Parmesan Reggiano and Fresh Basil
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Author Notes: A good way to use up Spring ingredients- Zucchini and Peas! - TheLonelyBean
Serves 1
- 1 Zucchini
- 4 Large Basil Leaves
- 30 pods of peas
- 3 tablespoons lemon juice
- Parmesan Reggiano
- 3 tablespoons Extra Virgin Olive Oil
- Shave the zucchini into ribbons using a Y-peeler.
- Shell the peas and steam for about a minute or two, rinse with cold water.
- Mix peas and zucchini with lemon and olive oil, season well and mix in chopped basil. Shave parmesan reggiano on top.
- This recipe was entered in the contest for Your Best Recipe for Spring Peas
Tags: dinner for one, Entrees, farmers market, Healthy, light, lunch, quick, Salads, Spring, Vegetarian
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about 3 years ago monkeymom
This looks so simple and lovely. Looking forward to trying this with fresh from the market veggies!