Ingredients for 4 servings:
4 medium size zucchinis
1 teaspoon minced or crushed garlic
Juice of 1 fresh lemon juice- use some lemon zest as well.
Juice of 3 fresh lime
2 teaspoons sumac (see note)
Salt and pepper to taste
¼ cup tablespoons extra-virgin olive oil.
For garnish use your favorite fresh herbs , parsley, fresh oregano, mint, basil, dill or tarragon.
I garnish mine with crushed roasted pistachio for additional middle eastern flavor and crunchiness.
- Cut the zucchini into ribbons using a vegetable peeler (or a mandoline) . Hold the zucchini firmly at the tip and draw the peeler down. Transfer the ribbons to a large bowl.
- In a small bowl or a jar combine the garlic, lemon juice, sumac, salt and pepper. Whisk to thoroughly blend.
- Keep whisking as you drizzle in the olive oil. When the oil is incorporated, taste to see if you'd like to add some more salt or pepper.
- Add the dressing and massage the zucchini, make sure they are all covered, let stand for 15 minutes toss again, divide into four salad plates, granish with fresh herbs and crushed pistachio, and a little emore sumac on top.