Zucchini Salad with Mint and Basil OilHoje para Jantar
3 medium zucchini
1 lemon (juiced)
1 garlic cloves (medium)
3 tablespoons extra-virgin olive oil
6 basil leaves
10 mint leaves
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1Rinse basil and mint leaves and pat dry.
2Pour olive oil over basil leaves and let macerate for 1 hour.
3Chop mint leaves and place in a salad bowl.
4Rinse zucchini and cut off ends.
5Very finely grate zucchini and place in bowl with mint leaves.
6Drain basil leaves and reserve olive oil.
7In a mortar, crush garlic and basil leaves and season with a pinch of salt and lemon juice.
8Add mixture to salad bowl and drizzle with reserved olive oil.
9Toss salad well, cover with plastic wrap and refrigerate for at least 1 hour, so that flavors blend.
10To serve, toss salad again and garnish with pine nuts.