The beet

Another fun vegetable to work into those summer salads and sides is the zucchini. They even work great as pasta replacements (zoodles anyone?)! Low in calories and rich in nutrients, zucchini is a versatile vegetable that is good for the heart and brain, boosts your immune system and supports gut and eye health. Being high in fiber, potassium and vitamins such as A, C and K, plus numerous minerals, it’s no wonder why this summer squash is a must-have!

RECIPE: Zucchini Salad
YIELD: 4 servings

INGREDIENTS:
Salad:
3 small to medium zucchini
1 Tbsp. chopped chives
1 Tbsp. minced shallots
Handful of chopped basil
Shaved Parmesan, optional

Lemon Vinaigrette:
½ tsp. finely grated lemon zest
2 Tbsp. freshly squeezed lemon juice
1 tsp. sugar
½ tsp. Dijon mustard
3 – 4 tbsp. extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
Prepare Vinaigrette:
In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, salt and pepper. Add the oil in a slow stream, whisking constantly until the dressing is well blended.

Note: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, for up to 3 days.

Prepare Salad:
Peel the zucchini, using a vegetable peeler, then cut into thin strips. Place the zucchini in a large bowl, toss with the lemon vinaigrette, then transfer the zucchini to a platter. Top with chives, basil, shallots and a few shavings of Parmesan (optional). Drizzle with more dressing and season with salt and pepper to taste.