Zucchini Tagliatelle with Mint, Cucumber & Lemon

This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta.

6 small to medium zucchini (about 1 1/2 pounds total), trimmed
1 large cucumber (about 13 ounces), peeled, seeded, diced
1 C finely chopped Vidalia or Maui onion
1 1/2 C (loosely packed) fresh mint leaves, coarsely chopped, divided
2 tsp finely grated lemon peel
4 T fresh lemon juice
2 T pistachio oil

Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.

Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.

Sprinkle remaining chopped mint over salad and toss to coat.

Number of Servings: 6

Nutritional Information
Calories 83, Total fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 15mg, Carbohydrate 9g, Fiber 3g, Protein 2g