RIBBON SALAD
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson This is a wonderfully fresh way to serve zucchini. 2–3 medium zucchini 2 tbsp pine nuts, lightly toasted 2 tbsp currants 1 tbsp lemon zest 2 tbsp lemon juice 1 tsp sugar pinch salt 2 tbsp extra virgin olive oil Using a veggie peeler create ribbons from the […]
