Technicolor Zucchini, Beet & Herb Salad

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This is a fresh and colorful salad that utilizes the abundant zucchini of summer. The pine nuts add depth while the fresh herbs offer brightness and panache. By salting the zucchini first you are allowing much of the water to be leached out resulting in a texture that is similar to pasta. If you want a more toothsome, crisp bite then skip Step 1 entirely and omit the squeezing. Go easy on the salt initially as some would have been washed away as the zucchini drained. 

Ingredients

• 2 medium zucchini, spiralized
• 2 tsp salt, divided
• 2-3 medium golden beets, roasted, peeled and sliced
• ¼ cup pine nuts, toasted
• 3 Tbsp extra virgin olive oil
• 1 Tbsp white balsamic vinegar
• ½ small lemon, squeezed
• ½ bunch basil, chiffonade
• ½ bunch mint, chiffonade

Directions

1. Mix zucchini and 1 tsp of salt together and set aside in a colander to drain off excess water. Leave aside for about 30 minutes
2. Lightly squeeze zucchini and add to a mixing bowl. Add in beets, pine nuts, olive oil, vinegar, lemon juice and remaining 1 tsp of salt. Mix until thoroughly combined.
3. Gently fold in basil and mint. Taste and adjust seasonings. Serve immediately. 

Yield: 2-3 servings

Notes:

• Chiffonade is a French term that means “ribbon”. Basically you are cutting the herbs into thin strips, about ⅛-¼ cm or ⅛ inch. 
  
• If you don't have a spiralizer, use a vegetable peeler to make long, thin strips out of the zucchini