- Calories 306
- Caloriesfromfat 77%
- Protein 14g
- Fat 27g
- Satfat 9.4g
- Carbohydrate 5.9g
- Fiber 1.8g
- Sodium 521mg
- Cholesterol 34mg
How to Make It
Heat oven to 350°. Toast pine nuts in a pie pan until golden, shaking occasionally, 5 to 8 minutes; set aside. Combine lemon juice, garlic, and fish sauce in a large bowl. Whisk in oil. Add salt and pepper to taste.
Trim ends from zucchini. With a cheese plane or mandoline, shave zucchini thinly lengthwise.
Mix zucchini in bowl with dressing. Let stand 5 minutes to soften. Add arugula and mint. With a cheese plane, shave as much cheese over salad as you like. Add 2 tbsp. pine nuts and toss. Add more salt and pepper to taste, then transfer to a platter. Sprinkle with remaining 1 tbsp. pine nuts and serve immediately.
*Such as Bellwether Farms' San Andreas or Pepato (CA), Black Sheep Creamery's Tin Willow Tomme (WA), or Sally Jackson Cheeses' Sheep Milk Tomme (WA).
Note: Nutritional analysis is per serving.