Cucumber Zucchini Slaw with Nectarine & Mint

Ingredients

• 2 medium zucchini (or summer squash), ends trimmed
• 1 medium cucumber, peeled and ends trimmed
• 1/4 medium-small red onion, finely sliced
• 2 firm nectarines
• 2 tablespoon fresh lemon juice
• 2 teaspoons whole-grain mustard
• 2-3 tablespoons extra-virgin olive oil
• handful fresh mint leaves, torn
• salt and pepper to taste

Directions

1. Finely slice the zucchini lengthwise into oblong slices (or use a mandoline to shave off uniform, thin slices). Stack the zucchini into two neat piles and cut into fine ribbons using a chef’s knife. Halve the cucumber lengthwise. Scoop out the seed pockets with a spoon. Finely slice the cucumber, stack the pieces, and cut into long ribbons. Finely slice the 1/4 of red onion.
2. Cut as much flesh from the nectarine away from the pit, rotating it on four sides. Finely slice the pit-free nectarine flesh. Eat the parts that cling to the pit.
3. Whisk the olive oil, lemon juice, and mustard in a large bowl and season with salt and pepper to taste. Toss all the vegetables thoroughly with the dressing. Garnish with the mint leaves for serving.

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