Weight Watchers Zucchini Salad

• 1 medium zucchini
• 4 ounces summer squash
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon table salt, plus
• 1/4 teaspoon salt
• 2 medium ripe tomatoes, coarsely chopped
• 8 medium basil leaves, torn
• 2 teaspoons extra virgin olive oil
• 8 medium salt-cured black olives
• 1/4 ounce pine nuts, about 2 1/2 tsp, toasted

1. Trim ends of zucchini and squash. With cheese planer, cut both vegetables lengthwise into thin, long strips. With a knife, cut strips lengthwise into thinner, fettuccine-like strips. In bowl, toss zucchini and squash with lemon juice and 1/8 teaspoon salt. Set aside 5 minutes.
2. In food processor, combine tomatoes, 6 basil leaves, oil and remaining 1/4 teaspoon salt. Process until coarsely chopped.
3. Drain any liquid in zucchini mixture and divide among two serving plates; top each with half the tomato dressing, olives and pine nuts. Garnish with remaining fresh basil leaves and serve.

zucchini, summer, lemon juice, salt, salt, tomatoes, basil, extra virgin olive oil, salt, nuts

Taken from www.food.com/recipe/weight-watchers-zucchini-salad-295587 (may not work)