From totalnutritioncooking.com. Please visit our site for more recipes and tips on healthy cooking. Salads 1
tomato 1 1/2 tablespoons
fresh lemon juice 3 tablespoons
extra-virgin olive oil 1/3 cup packed fresh
mint leaves 1/4 cup packed fresh flat-leafed parsley leaves 3
medium zucchini ( about 1 pound ) DIRECTIONS: Cut tomato into 1/4-inch dice and transfer to a
small bowl. In another small bowl whisk together lemon juice, oil, and salt and
pepper to taste. In a food processor finely chop mint and
parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and
toss with salt and pepper to taste. Pour off any juices from diced tomato and
toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each
mound. SERVES: 4
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