A salad of paper thin slices of zucchini not only looks impressive but is also a lovely way to enjoy the delicate vegetable.
For extra color, I added shaved slices of yellow button squash. This no-cook salad is also garnished with handfuls of fresh basil and mint and topped with freshly shaved Parmesan cheese. The dressing is a simple mixture of extra virgin olive oil, lemon juice and dried chili flakes for a touch of spice.
This refreshing zucchini salad is a great accompaniment to grilled fish or chicken dishes.