Ingredients:

  • 3 medium firm zucchini (approx. 600g)
  • 1 large ripe but firm avocado
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup fresh basil leaves, thinly sliced (chiffonade)
  • 1/4 cup pine nuts (or slivered almonds)
  • 1/3 cup good quality Extra Virgin Olive Oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 small garlic clove, finely minced or grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon Sea Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Toast pine nuts in a dry small skillet over medium heat until fragrant and lightly golden (about 3-4 minutes). Watch carefully, then set aside to cool completely.
  2. Wash and trim the ends of the zucchini. Using a Y-peeler or mandoline, slice the zucchini lengthwise into thin, wide ribbons. Discard the very soft, seedy core pieces. Place all ribbons into a large bowl.
  3. Make the Vinaigrette: Combine all dressing ingredients (Olive Oil, Lemon Juice, Dijon, Garlic, Parsley, Salt, Pepper) in a small jar. Seal tightly and shake vigorously until the dressing is emulsified. Taste and adjust seasoning.
  4. Halve the cherry tomatoes and dice the avocado into small, uniform cubes.
  5. Pour about two-thirds of the vinaigrette over the zucchini ribbons in the large bowl. Toss gently but thoroughly to coat the ribbons evenly.
  6. Gently fold in the halved tomatoes, diced avocado, basil chiffonade, and most of the toasted pine nuts. Toss one last time, gently, to combine without mashing the avocado.
  7. Transfer the salad to a serving platter. Drizzle with any remaining dressing and garnish with the final sprinkle of pine nuts. Serve immediately.