Zucchini Ribbon Salad With Manchego And Almonds

• 1 pound zucchini - about 3 small - with the ends trimmed
• 1 teaspoon kosher salt
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons fresh squeezed lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon fresh ground pepper
• 1/4 small red onion minced
• 1/8 cup toasted sliced almonds
• 3 tablespoons chiffonade fresh basil
• Manchego, shaved, amount to taste

1. Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline. Put the zucchini into a colander set inside a bowl, sprinkle with salt, toss and drain for 30 minutes. Discard the liquid and pat the excess of the ribbons with a paper towel.
2. Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini and onions and toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve.

zucchini, kosher salt, extra virgin olive oil, fresh squeezed lemon juice, mustard, fresh ground pepper, red onion, almonds, basil, manchego

Taken from food52.com/recipes/13525-zucchini-ribbon-salad-with-manchego-and-almonds (may not work)