This simple zucchini salad involves no cooking, making it a refreshing and light dish for hot summer nights.
Lina Jebeile is a former teacher who now works as a food photographer and content creator. She's behind the Instagram account @TheLebanesePlate, where she showcases her work and her love for Lebanese cuisine.Photo shows A bowl of spaghetti with chickpea sauce, topped with torn basil, a quick pantry recipe that's vegan.The crisp, raw zucchini pairs beautifully with the creamy garlic labneh and fresh mint.You can buy labneh from most Middle Eastern grocers or to make your own.
In a small bowl, mix the labneh with garlic, half the olive oil, mint, half the lemon juice and freshly ground salt and pepper to taste. Place the zucchini ribbons in a bowl and toss with the remaining olive oil and lemon juice. Season with salt and pepper to taste. Spread labneh on a large plate. Place the zucchini ribbons over the top of the labneh and add the toasted pine nuts, a sprinkle of Aleppo pepper and an extra drizzle of olive oil.Photo shows Woman uses a pastry brush on the pastry of a summer fruit galette, filled with stone fruit and berries.
Salad No Cook Pine Nuts Labneh Mint Summer Dinner Side Lina Jebeile
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