Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs), ends trimmed
  • 1 large yellow summer squash
  • 1/2 cup thinly sliced radishes
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup toasted pine nuts
  • 1/4 cup shaved Parmesan cheese
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup fresh mint leaves, chiffonade

Instructions:

  1. Using a Y-peeler or a mandoline set to 1/16th of an inch, shave the zucchini and yellow squash lengthwise into translucent ribbons. Stop once you reach the seedy core.
  2. In a small glass jar, combine the lemon juice, lemon zest, sea salt, black pepper, and extra-virgin olive oil. Shake vigorously until the mixture is emulsified and thickened.
  3. Place the shaved zucchini, yellow squash, and sliced radishes into a large chilled mixing bowl.
  4. Pour the citrus emulsion over the vegetables and toss gently to ensure every ribbon is coated. The acid will begin to tenderize the squash fibers immediately.
  5. Garnish with toasted pine nuts, shaved Parmesan, torn basil, and mint. Serve immediately to maintain the vegetable's crisp, hydrated structure.