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June 18, 2014 / Chris Blum

Zucchini and Hazelnut Salad

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This salad is super easy and perfect for a hot summer night! Use small Zuks for this recipe. Slice the Zuks as thin as possible on a mandoline or use a veggie peeler.

Ingredients:
1/4 c hazelnuts, toasted
4 small zucchini, very thinly sliced lengthwise
1/2 tsp grated lemon zest
3 TBSP fresh lemon juice
3 TBSP olive oil
Salt and Pepper
1/4 TBSP Mint leaves, chopped fine
Parmigiano-Reggiano cheese, for garnish

Combine ingredients in a large bowl. Toss to combine.

Serves 4.

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