2 large zucchini
sea salt & pepper
2 cups arugula, salad greens or spinach
1 pint cherub tomatoes cut in half
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves torn
1/4 cup extra virgin olive oil
zest and juice of one large lemon
Slice zucchini very thin with a mandoline, vegetable peeler or knife. Think carpaccio. Try a spiralizer. Whisk lemon zest, juice and extra virgin olive oil. Place the arugula on a plate, top with zucchini, drizzle with lemon vinaigrette, sprinkle with salt & pepper, grate fresh parmesan and sprinkle fresh mint. Also try crush red pepper and crumbled feta or ricotta cheese, even toasted pinenuts.
I used one zucchini and one yellow squash. Try adding shrimp, or chicken breast for an entree salad.