Zucchini and Arugula Salad with Lemon Basil Vinaigrette

Summertime and zucchini just seem to go together – like peaches and cream! And it’s so versatile – there’s zoodles and stuffed zucchini – grilled with garlic and steamed with tomatoes – and then there is the delicate flavor of the raw zucchini gently wrapped in a bright vinaigrette and tossed with the nutty taste of arugula. Are you hungry yet?? Well, I hope so – and here is a delightfully refreshing salad to awaken your taste buds and fill your belly!

Look good? And it’s so easy to make…

What you need:

3 Meyer lemons**
4 fresh basil leaves
1/8 cup olive oil
1 Tablespoon water
2 Tablespoons plus 1 teaspoon pine nuts
1 zucchini
3 cups fresh arugula
2-3 green onions (scallions) sliced thin
1/2 cup crumbled feta cheese

**Any lemons will work, but Meyer lemons are not quite as tart.

How to Do it:

First make the vinaigrette.

Juice the lemons and pour into a food processor.

I like to juice lemons with a citrus reamer. Just make sure you strain out the seeds.

Add the basil, water and 1 teaspoon of pine nuts. Pulse until it is all blended. Turn the processor on and slowly pour in the olive oil. Run until blended. Remove to a small bowl.

Next make the salad, slice the zucchini super thin – as thin as you can cut it.

Toss the arugula and green onion with the zucchini and place on four plates. Top each plate with ½ tablespoon of pine nuts, a couple of tablespoons of feta, and some of the vinaigrette. Add black pepper to taste.

Let it sit for about 5-10 minutes before serving.