Zucchini ribbon salad.

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2 zucchinis

Salt and pepper

1-2 oz extra virgin olive oil

4 oz baby arugula

1/4 cup toasted pine nuts

Shaved Parmesan as desired

Red pepper flakes to taste


1 pinch cumin

1 lemon, juiced

1 oz extra virgin olive oil.


Using a vegetable peeler, peel the zucchini into thin strips and brush with extra virgin olive oil, salt and pepper.

Sauté on low- medium heat for a few minutes and set aside to cool.

In a bowl, whisk dressing ingredients together to a  smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan.

Plate the arugula salad, with zucchini ribbons on top and serve.

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