I call this Bikini Zucchini Salad because I make it a lot when I want to wear one. It’s the closest I get to making diet food.
I started making a version of this salad a few years ago. Remember when Mariah Carey got so skinny and went on Oprah to tell how she did it? When they got to talking food, Mariah said that she ate a lot of thinly sliced raw zucchini with lemon juice on it.
Well, of course that would help. The thing was, unlike a lot of diet dishes, it didn’t sound half bad. I’d never really thought of eating zucchini raw before.
My version is nowhere near as lean as what Mariah described (an entree portion of my dish has 330 calories; appetizer-size only 165). But 330 calorie dinners that taste this good and are this easy to make are a rare treat.
Bikini Zucchini Salad
Serves 2 as an entree, 4 as an appetizer or side
2 small zucchinis (about 1 pound), julienned on a mandoline
1 tablespoon, plus 1 teaspoon freshly squeezed lemon juice
1 tablespoon olive oil
1/4 cup toasted pine nuts
2 ounces Romano cheese, grated through the coarse holes of a box grater
1/2 cup basil leaves, cut into thin ribbons
Salt and freshly ground pepper to taste
Drizzle the julienned zucchini with the lemon juice and olive oil, then toss with the cheese, pine nuts, and basil, and serve. If calories aren’t a concern, it’s good with crusty Italian bread, but even without, it’s a delicious, fresh summery meal.
