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Zucchini Salad with Pecorino and Pecans

Thinly sliced zucchini with shaved pecorino and chopped pecans tossed in lemon-garlic vinaigrette.
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Prep Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 5 medium zucchini
  • 100 g pecorino
  • 1/2 cup whole pecans
  • 1 batch lemon-garlic vinaigrette (linked in instructions)

Method
 

  1. Make one batch lemon-garlic vinaigrette. Next, roughly chop 1/2 cup whole pecans. Finally, using a peeler, shave 100g pecorino. Set everything aside while you cut the zucchini.
  2. Using a mandoline on the thinnest setting, thinly slice 5 medium zucchini length-wise into ribbons. Transfer to a large bowl and cover in 1/2 the lemon-garlic dressing. Give it a light toss, then top with chopped pecans and shaved pecorino. Serve immediately.

Notes

Use the leftover vinaigrette to marinate chicken, salmon or even shrimp. 
If making ahead, store the vinaigrette separately until ready to eat. Toss just before serving and eat immediately.