Zucchini, Bocconcini and Preserved Lemon Salad Recipe

Name: Zucchini, Bocconcini and Preserved Lemon Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 large zucchinis, shaved lengthwise into thin ribbons using a vegetable peeler or a mandolin; 2 tbsp (30 mL) extra-virgin olive oil; 2 tbsp (30 mL) lemon juice (about half a lemon); Sea salt and freshly ground black pepper; 1 container (200 g) Saputo cocktail Bocconcini cheese; 2 tbsp (30 mL) chopped pistachio nuts; 1 tbsp (15 mL) finely diced preserved lemon; Fresh coriander leaves

Ingredients

2 large zucchinis, shaved lengthwise into thin ribbons using a vegetable peeler or a mandolin
2 tbsp (30 mL) extra-virgin olive oil
2 tbsp (30 mL) lemon juice (about half a lemon)
Sea salt and freshly ground black pepper
1 container (200 g) Saputo cocktail Bocconcini cheese
2 tbsp (30 mL) chopped pistachio nuts
1 tbsp (15 mL) finely diced preserved lemon
Fresh coriander leaves

	PREP TIME 10m	TOTAL TIME 10m
YIELD 4

Instructions

In a large mixing bowl, gently toss the zucchini ribbons with the olive oil and lemon juice, then add a pinch of sea salt and some freshly ground black pepper. Transfer to a serving plate. Add the cocktail Bocconcini cheese, then sprinkle with the pistachio nuts, preserved lemon, and some fresh coriander leaves. Serve immediately.

Side Dishes