Marinated Mint Zucchini Salad

• 3 zucchini
• 1/2 red onion
• 2 lemons for zest and juice
• 2-3 tablespoons olive oil
• 1 handful fresh mint
• salt and pepper

1. Using a mandoline, slice zucchini and red onion.. If you don't have a mandoline - no problem. Just slice the vegetables as thin as you can. Gently toss the vegetables together.
2. Right before serving, zest lemons over the salad and then pour in the strained juice in as well.
3. Drizzle the olive oil and sprinke with salt and pepper.
4. Rinse and dry the mint leaves. Rip them into small pieces or chifonnade them into thin strips. (Chifonnade comes from french verb chiffoner = to crinkle and noun chiffon = rag.) The easiest way to cut the mint is to line the leaves up in a pile, roll them up into a tight tube, and slice perpendicularly with a knife.

zucchini, red onion, lemons, olive oil, handful fresh mint, salt

Taken from food52.com/recipes/18107-marinated-mint-zucchini-salad (may not work)