Zucchini Ribbon Salad

Ingredients

• 1 medium zucchini, uncooked
• 4 oz yellow summer squash
• 1 tsp fresh lemon juice
• 1/8 tsp table salt, plus 1/4 tsp of salt
• 2 medium tomatoes, ripe, coarsely chopped
• 8 medium basil, leaves, torn
• 2 tsp olive oil, extra-virgin
• 8 medium olives, salt-cured, black
• 1/4 oz pine nuts, about 2 1/2 tsp, toasted

Directions

1. Trim ends of zucchini and squash. With cheese planer, cut both vegetables lengthwise into thin, long strips. With a knife, cut strips lengthwise into thinner, fettuccine-like strips. In bowl, toss zucchini and squash with lemon juice and 1/8 teaspoon salt. Set aside 5 minutes.
2. In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. Process until coarsely chopped.
3. Drain any liquid in zucchini mixture and divide among two serving plates; top each with half the tomato dressing, olives and pine nuts. Garnish with remaining fresh basil leaves and serve.

Serves | 2
POINTS per serving | 2