2T extra virgin olive oil
2 medium zucchini
1T lemon juice
small handful basil, leaves picked and torn
small handful flaked almonds, toasted
4 ounces of tin sardines in olive oil, drained
Thinly shave the zucchini lengthwise with a v-slicer (or mandoline or sharp knife). Mix lemon juice and oil in a bowl and season this well. Add in the zucchini and toss thoroughly. Let stand for 10 minutes or so to let the dressing absorb. Toss in the basil leaves and split salad between two plates. Put your sardines (or other complement) and toasted almonds on top.
Source: Group Recipe
