Culinary Tip of the Week: Squash
Zucchini Ribbon Salad with Red Pepper


4 small zucchini (6–7 inches), washed and dried
4 TBS fresh lemon juice
Salt and freshly ground pepper to taste
12 TBS extra virgin olive oil
½ cup red bell pepper, diced into 1/4 inch cubes
¼ cup finely chopped fresh mint

Using a mandoline or meat slicer, slice the zucchini lengthwise into thin ribbons approximately 1/16 inch thick. In a mixing bowl, combine the lemon juice, salt, and olive oil in a bowl, whisking until the mixture comes together. Combine the zucchini ribbons with the red pepper and mint and toss with some of the lemon vinaigrette. Correct the seasoning with salt and freshly ground pepper. Serve immediately.