Sweltering spring

It hit 80 degrees in San Francisco today. The heat, combined with recovering from my sister’s wedding this weekend, made me crave a simple, healthful meal. I made a zucchini ribbon salad and crab-stuffed avocados.




Zucchini ribbon salad

Because this salad is so simple, use the highest-quality ingredients: organic zucchini and lemon if possible, a fruity olive oil that you reserve for eating (not cooking), aged Parmesan, gray salt, and freshly cracked black pepper.

2 medium zucchini
Juice from ½ lemon, ~2 Tbsp
Parmesan-Reggiano cheese
Extra virgin olive oil
Salt + pepper

Using a vegetable peeler, shave zucchini into long ribbons. Drizzle with olive oil and lemon juice. Season with salt and pepper, to taste. Top with parmesan shavings. Toss lightly before serving. The longer the salad sits, the more marinated (and soft) the zucchini will be.