This vibrant and healthy dish is perfect for a light lunch or as a side to a summer meal.

Yields: 2-4 servings Prep time: 15 minutes

Ingredients:

• 2 medium zucchini, washed and ends trimmed
• 2 medium purple carrots (or any color carrot), peeled
• 1/4 cup pine nuts, toasted
• A generous handful of fresh mint leaves, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

Equipment:

• Vegetable peeler or mandoline
• Large bowl
• Small, dry skillet

Instructions:

1. Prepare the Vegetables: Using a vegetable peeler or a mandoline on its thinnest setting, shave the zucchini and carrots into long, thin ribbons. Place the ribbons in a large bowl.
2. Toast the Pine Nuts: In a small, dry skillet over medium heat, toast the pine nuts, shaking the pan frequently, until they are fragrant and lightly golden brown. This should take about 2-3 minutes. Keep a close eye on them as they can burn quickly. Remove from the heat and let them cool slightly.
3. Combine the Salad: Add the toasted pine nuts and chopped fresh mint to the bowl with the zucchini and carrot ribbons.
4. Dress the Salad: In a small bowl or jar, whisk together the extra-virgin olive oil and fresh lemon juice. Pour the dressing over the salad.
5. Season and Serve: Season generously with salt and freshly ground black pepper. Toss everything together gently to combine. Taste and adjust seasoning if necessary. Serve immediately and enjoy!

Tips and Variations:

• For a bit of a kick, add a pinch of red pepper flakes to the dressing.
• Crumbled feta or goat cheese would be a delicious addition.
• Feel free to substitute other nuts or seeds, such as toasted almonds or sunflower seeds.
• If you don’t have fresh mint, fresh basil or parsley would also work well.
• For a more substantial meal, add some grilled chicken, shrimp, or chickpeas.