Shaved Summer Vegetable Salad with Basil…

“Fresh summer vegetables are the star of this bright and colourful salad. Thin ribbons of zucchini, crisp vegetables, and a light basil pesto dressing create a simple dish that celebrates seasonal produce.”

Difficulty

Beginner

Yield

Serves 6 - 8

Ingredients

2 medium zucchini1 yellow zucchini1 cucumber1 cup snap peas, thinly sliced1 cup cherry tomatoes, halved1/4 cup basil pesto2 tablespoons extra virgin olive oil1 tablespoon lemon juice1/4 cup parmesan cheese, shaved2 tablespoons sunflower seeds1/2 teaspoon flaky sea salt1/4 teaspoon freshly ground black pepper Fresh basil leaves, for garnish

Equipment

PeelerChef's knifeCutting boardBowls, various sizesMeasuring cupsMeasuring spoonsTongsTasting spoons

Gather all of your ingredients and equipment before you get started.

Wash and dry all of the vegetables.

Using a vegetable peeler, shave the zucchini and cucumber into long ribbons. Thinly slice the snap peas and halve the cherry tomatoes.

In a small bowl, whisk together the basil pesto, olive oil, and lemon juice until smooth.

Place the shaved zucchini, cucumber, snap peas, and tomatoes into a large mixing bowl.

Pour the pesto dressing over the vegetables and gently toss until everything is lightly coated.

Transfer the salad to a serving platter and finish with the shaved parmesan, toasted sunflower seeds, flaky sea salt, black pepper, and fresh basil leaves.

Serve immediately.