Balsamic Zucchini & Carrot ribbons with Pine Nuts

This is my first time trying raw zucchini. I don’t think I’ll ever cook it again! Big surprise! This is light, refreshing and soooo tasty! And it took only 5 minutes to make. No need for a fancy peeling machine, just use your regular peeler and it still looks like a professionally made salad.

You can serve this immediately or marinade for an hour int the fridge.

There are many options you can add to it too, like feta cheese, cherry tomatoes, red capsicum or even blueberries or pear!

I made a simple version that can be added to if you wish.

Serves 2

Ingredients:

• 1 zucchini, washed
• 1 carrot, skin peeled off
• 1/8-1/4 cup pine nuts
• 1 tbl balsamic vinegar
• 1 tbl extra virgin olive oil
• 2 tbl fresh chopped basil
• You can add a drizzle of honey or maple syrup to the dressing to sweeten it.

Method:

Whisk vinegar, oil, basil (and honey if using) in a bowl and set aside.

Wash the zucchini and with a kitchen peeler slice longways down to create ribbons.

Place ribbons in a large bowl.

Peel and discard the carrot peel. Peel the carrot length ways as you did with the zucchini and add it to the bowl.

Add pine nuts and pour over dressing and softly mix through.

Serve with no topping or garnish or you can serve it with:

• Pink Hymalayan rock salt & cracked pepper
• Feta cheese
• Chilli flakes
• Hemp seeds

Trust me try it! You will be making it all Summer long!