ZUCCHINI RIBBON SALAD

Serves: 8-10 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) grated lemon peel 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) ground pepper 1 clove garlic, crushed 1/4 cup (60 mL) olive oil 2 8-inch (20-cm) long medium zucchini, trimmed 1/2 cup (125 mL) vertically sliced onion 1/2 cup (125 mL) shredded feta cheese 1/4 cup (60 mL) thinly sliced green onion 1/4 cup (60 mL) chopped pitted kalamata olives 1/4 cup (60 mL) chopped parsley 1/4 cup (60 mL) chopped mint To prepare dressing, whisk together lemon juice, lemon peel, salt, pepper and garlic until combined. Gradually whisk in oil until blended; set aside.

Using a vegetable peeler and cutting lengthwise, cut long, thin, ribbonlike strips from zucchini. There should be about 4 cups (1 L) packed zucchini strips.

Combine zucchini with remaining ingredients (onion through mint) in a bowl. Add dressing and toss to combine. Serve immediately.