Summer Zucchini Ribbons Salad with Corn, Pistachios and Basil
Ingredients
- 1 medium green zucchini
- 1 medium yellow squash
- 1 ear of sweet corn
- ¼ cup pistachios toasted
- 4 leaves basil chopped
- Locatelli Pecorino Romano
Lemony Vinaigrette:
- Juice of 1 lemon
- 3 tbsp Dijon mustard
- ¼ cup white wine vinegar
- ¾ cup extra virgin olive oil
- dash of salt and pepper
Instructions
- Using a vegetable peeler, slice zucchini and squash into ribbons. Cut off both ends of ear of corn and microwave for 3 minutes. Let cool. Remove husks. Cut off kernels.
- Toss zucchini , yellow squash and corn in dressing. Pile onto a plate. Sprinkle with pistachios and basil. Shave Locatelli on top. Sprinkle with salt and pepper.
