1. Wash the zucchini thoroughly and cut into wide strips using a peeler. Wash the mint, pat dry, and pluck the leaves from the stems. Peel the garlic and slice it thinly. Halve the lime and squeeze out the juice.
2. In a bowl, toss the zucchini well with lime juice, salt, and pepper, and let it sit for about 3 minutes. Meanwhile, heat the olive oil in a pan over medium heat, add the garlic and pine nuts, and roast until golden brown for approx. 2 minutes.
3. Plate the zucchini salad, drizzle the hot olive oil and pine nuts over it, and garnish with fresh mint. Enjoy your meal! Tip: Freshly baked baguette or ciabatta goes well with this.
Nutrition per serving
kcal: 195
Protein: 4 g · Fett/Fat: 19 g · Carbs: 6 g
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