Marinated Zucchini and Spinach Salad

You can use lettuce or arugula in place of, or in addition to, the spinach.

Use a vegetable peeler or mandolin to very thinly slice zucchini lengthwise.  It’s hard to get them paper-thin, but that’s the goal.

Combine 2 T. fresh lemon juice with 3 T. olive oil, 1 pressed garlic clove, and salt and pepper in a jar and shake or whisk.

Toss the zucchini slices with the dressing and let sit for 10 minutes.

Soak and drain 6 C. spinach leaves, then spin dry.

Grate 3 carrots.

Cut 4 oz. good quality feta cheese into small cubes.

Toast 1/3 C. shaved almonds or whole pepitas in a skillet until lightly browned.

Toss the spinach, carrots, almonds and feta with the zucchini.

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