Summer Squash Salad - cooking recipe

Ingredients

2 tbsp olive oil
2 tbsp finely chopped shallot
2 None zucchini, trimmed (about 10 oz), cut into long, thin ribbons using a vegetable peeler
2 None yellow summer squash, trimmed (about 10 oz), cut into long, thin ribbons using a vegetable peeler
2 None carrots, peeled, cut into long, thin ribbons using a vegetable peeler
1/2 tsp lemon zest
1 tbsp lemon juice
1 tbsp fresh finely chopped chives
1 tbsp fresh minced mint leaves

Preparation

In a large frying pan, heat olive oil over medium-high heat. Add shallot and cook for 1 min. Add vegetable ribbons and cook for 1 min, or until lightly wilted. Remove from heat and toss with lemon zest, lemon juice and herbs. Season.