Shaved Zucchini Salad with Pepitas

WHY THIS RECIPE WORKS? In Mexico, zucchini is consumed in almost every conceivable preparation, including raw in salads. For our version, we shaved the zucchini into long ribbons using a vegetable peeler and then tossed it with a simple vinaigrette that wouldn’t mask the zucchini’s delicate flavor. Tangy queso fresco, crunchy toasted pepitas, and fresh cilantro provided flavor and textural contrast. Using in-season zucchini and good olive oil is crucial in this dish. Look for small zucchini, which are younger and have thinner skins. Be ready to serve this dish quickly after it is assembled.

SERVES: 4 to 6

INGREDIENTS:

• 1½ pounds zucchini
• ½ teaspoon grated lime zest plus 1 tablespoon juice
• 1 garlic clove, minced
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• ½ cup chopped fresh cilantro
• 2 ounces queso fresco, crumbled (½ cup)
• ¼ cup pepitas, toasted

INSTRUCTIONS:

1. Using a vegetable peeler, slice zucchini lengthwise into very thin ribbons.
2. In a large bowl, whisk together lime zest, lime juice, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper.
3. While whisking constantly, slowly drizzle in the olive oil until incorporated.
4. Add the zucchini, cilantro, and queso fresco to the bowl and toss to combine.
5. Season with salt and pepper to taste.
6. Sprinkle with toasted pepitas.
7. Serve immediately.