Shaved Zucchini Salad with Lemon and Parmesan

Why This Is Strictly Keto

Raw zucchini is about 90% water and roughly 3 g net carbs per cup. The dressing is only olive oil, lemon, and salt, and the toppings — Parmesan, pistachios, and basil — are whole foods that add fat and flavor rather than starch or sugar. Recipes that use honey in the dressing are skipped here.

Ingredients

• 2 medium zucchini
• ¼ cup extra-virgin olive oil
• Zest and juice of 1 lemon
• ½ cup shaved Parmesan (use a vegetable peeler on a wedge)
• ¼ cup roasted pistachios, roughly chopped
• ¼ cup fresh basil leaves, torn
• ½ tsp sea salt
• Freshly ground black pepper, to taste

Instructions

1. Shave the zucchini: Trim the ends and use a vegetable peeler or mandoline to shave the zucchini lengthwise into thin ribbons. Skip the seedy core if it gets watery.

2. Make the dressing: Whisk together the olive oil, lemon zest, lemon juice, salt, and pepper.

3. Toss: Gently toss the zucchini ribbons with the dressing in a wide bowl or platter.

4. Top: Scatter the Parmesan shavings, pistachios, and basil over the top.

5. Serve immediately: Serve right away, while the ribbons are still crisp-tender.

Nutritional Info (per serving, approximate)

Tips

• Dress the salad just before serving — salt draws water out of zucchini and the ribbons will wilt if they sit.
• Pat the ribbons dry with a paper towel if the zucchini is very juicy.
• Toasted pine nuts or almonds work in place of pistachios.