This Shaved Zucchini Salad comes from a place deep inside us that occasionally needs a break from all the rich, indulgent tastes of the holiday season. It’s light and delicious, the pink peppercorns add a wonderful zing and it’s the perfect start to
any meal. You’ll have a glowing #healthhalo! And since your eye always eats first, it’s absolutely worth taking a few extra minutes for the presentation.
Ingredients for 4 servings:
1 large zucchini
1 packet good quality mozzarella
20 cherry tomatoes
2 tsp crushed pink peppercorns
Torn basil leaves
Dressing:
1/4 cup olive oil
1/4 cup white balsamic vinegar
1/2 tbsp apple juice
1/2 tsp salt
1 medium garlic clove, minced
To make the dressing, mix all ingredients together and whisk them thoroughly or put everything in a blender and zap for thirty seconds. Set dressing aside. You can also make the dressing ahead of time.
Cut each cherry tomato lengthwise into quarters. Cut the mozzarella into small cubes.
Trim both ends off the zucchini. With either a mandolin or a vegetable peeler, carefully shave a strip off the zucchini. Discard this first strip with the most skin on it. Shave off ten more strips and set aside. Turn zucchini onto the opposite side and repeat, so that you have twenty zucchini strips. Put the four plates you’ll be using in a row, you’ll have a bit of an assembly line going on. Now arrange five zucchini strips on the first plate. The trick is to loop some strips and carefully drape others. Repeat three more times. Next up are the tomatoes, take a quarter of your cut cherry tomatoes and arrange on and around the zucchini, then repeat for the other plates. Do the same for the mozzarella. After that, drizzle about 2 teaspoons of the dressing evenly on each salad. Then sprinkle about half a teaspoon of pink peppercorns on top and finish off with a sprinkle of basil.