Zucchini Ribbon Salad
Hawai’i produced approximately 1.8 million pounds of zucchini in 2003, about 63 percent of the total supply in supermarkets. When shopping, look for firm, shiny, taut-skinned zucchini.
1 pound zucchini (about 2)
1/4 cup extra-virgin olive oil
Juice of 1 lime
Salt and freshly ground pepper
Wash zucchini and trim the ends. Using a mandoline slicer, slice the zucchini into 1/8-inch-thick slices, on the diagonal or lengthwise, to create long, thin slices. Place slices in a rimmed platter.
Whisk together olive oil, lime juice, salt and pepper. Pour over zucchini and toss. Let stand for a few minutes before serving.