It’s October; that means if we are lucky, we have several more weeks of the best veggies that we can pick up at our local farm. Yesterday, I picked up the juiciest cherry tomatoes and zucchinis that looked absolutely beautiful in the most exuberant shade of green. So for lunch today, I created a salad for one with these two ingredients being the mainstay. Not only was it delish, you’ve got to agree that it is just a beautiful sight to behold as well!
One small zucchini converted into ribbons with a vegetable peeler
8-10 cherry tomatoes halved
8-10 pistachios (or any nut for crunch)
One tsp extra virgin olive oil
One tsp lemon juice
Half a tsp of berbere, paprika or chili powder
Salt to taste
Put the zucchini ribbons at the center of a plate.
Arrange the sliced tomatoes, cut side up, in a circle around the zucchini.
Sprinkle salt to taste and berbere (or paprika or chili powder) on the zucchini ribbons and tomatoes.
Pour the olive oil and lemon juice over the salad.
Garnish with pistachios (or other nuts) and dig in!