0 Full-screen Zucchini Ribbon Salad with Arugula and Pine Nuts April 8, 2016 Ingredients 2 Zucchinis Salt and pepper 1-2 oz Tantillo California Extra Virgin Olive Oil Sea Salt and Pepper 4 oz baby arugula 1/4 cup toasted pine nuts Shaved Parmesan as desired Red pepper flakes to taste Dressing: 1 pinch cumin 1 lemon, juiced 1 oz Tantillo California Extra Virgin Olive Oil Directions1Using a vegetable peeler, peel the zucchini into thin strips and brush with Tantillo California Extra Virgin Olive Oil, salt and pepper. 2Sauté on low- medium heat for a few minutes and set aside to cool.3In a bowl, whisk dressing ingredients together to a smooth consistency and toss with arugula, pine nuts, red pepper flakes and Parmesan. 4Plate the arugula salad, with zucchini ribbons on top and serve. Buon Appetito! close full screen 00:00 0 Reviews Cancel replyYour name ... Your email ... Your review ...All fields are required to submit a review.