Zucchini and Olive Salad

Servings: 6
Per serving:
1 vegetable
1 condiment
1 healthy fat
3 cups zucchini sliced into 1/8-inch rounds
1 tbsp. lemon zest
3 ounces Kalamata olives, pitted and very finely chopped
4 tsp Olive oil
2 tbsp lemon juice
½ cup basil, julienned
¼ tsp Sea salt
Arrange the zucchini in an overlapping pattern either on a rectangular or circular platter. Scatter the lemon zest and olives evenly over top. Carefully drizzle with olive oil (use a light hand here, otherwise it will get soggy), and then squeeze lemon juice over the zucchini. Sprinkle with sea salt and scatter the basil over top.
Total Servings: 6

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