Zucchini Salad


1 medium zucchini
1 cup arugula
1/2 cup fresh basil, chopped
1/4 cup toasted pine nuts
1 TBSP olive oil
2 tsp lemon juice
Salt and pepper
Parmesan or Asiago, shaved


Halve zucchini length-wise and steam for 7 minutes. Make sure it does not get mushy. Lay on paper towels to dry. Once cool, cut into paper-thin slices.

Place zucchini slices on plate and top with arugula, basil, pine nuts, olive oil, lemon juice, and cheese.

Recipe from Walden restaurant in NYC.