Loving chefs recipes

Zucchini Ribbon Salad

• 3 medium zucchini, thinly sliced lengthwise with a vegetable peeler
• 1/2 red chili pepper, seeded and diced or red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 garlic clove, crushed and minced
• sea or Kosher salt and fresh black pepper
• 1/2 cup feta cheese, crumbled
• 2 ears of corn, cooked, kernels removed
• 2 tablespoons fresh mint, basil or parsley, rough chopped

1. Add zucchini ribbons to a large mixing bowl. In a separate small bowl whisk chili pepper (or a few pinches of red pepper), olive oil, lemon juice and garlic together. Season well with salt and pepper. Toss with zucchini and refrigerate, covered, for an hour or longer.
2. Add feta, corn and fresh herbs to zucchini. Toss and serve.