Don’t let the zucchini season pass without making this simple marinated salad.
This recipe is courtesy of Salt and Wind.
Using a julienne peeler, peel the zucchini into ribbons. Toss the ribbons with the lemon juice and zest, mustard, red onion, half the olive oil, a pinch of salt, and freshly ground black pepper. Set aside to marinate for at least 5 minutes.
Add the chicken, herbs, remaining olive oil, and toss to combine. Taste and add more lemon juice, mustard, salt, or pepper, as desired. When ready to serve, divide greens among bowls and top with zucchini chicken mixture. Garnish with almonds.