Weight Watchers Zucchini Salad - cooking recipe

Ingredients

1 medium zucchini
4 ounces summer squash
1 teaspoon fresh lemon juice
1/8 teaspoon table salt, plus
1/4 teaspoon salt
2 medium ripe tomatoes, coarsely chopped
8 medium basil leaves, torn
2 teaspoons extra virgin olive oil
8 medium salt-cured black olives
1/4 ounce pine nuts, about 2 1/2 tsp, toasted

Preparation

Trim ends of zucchini and squash. With cheese planer, cut both vegetables lengthwise into thin, long strips. With a knife, cut strips lengthwise into thinner, fettuccine-like strips. In bowl, toss zucchini and squash with lemon juice and 1/8 teaspoon salt. Set aside 5 minutes.
In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. Process until coarsely chopped.
Drain any liquid in zucchini mixture and divide among two serving plates; top each with half the tomato dressing, olives and pine nuts. Garnish with remaining fresh basil leaves and serve.