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  • Prep
    10 min
  • Total
    10 min
  • Servings

Zucchini, Bocconcini and Preserved Lemon Salad


  • 2 large zucchinis, shaved lengthwise into thin ribbons using a vegetable peeler or a mandolin 
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 2 tbsp (30 mL) lemon juice (about half a lemon)
  • Sea salt and freshly ground black pepper
  • 1 container (200 g) Saputo cocktail Bocconcini cheese 
  • 2 tbsp (30 mL) chopped pistachio nuts
  • 1 tbsp (15 mL) finely diced preserved lemon
  • Fresh coriander leaves


  1. In a large mixing bowl, gently toss the zucchini ribbons with the olive oil and lemon juice, then add a pinch of sea salt and some freshly ground black pepper. Transfer to a serving plate. Add the cocktail Bocconcini cheese, then sprinkle with the pistachio nuts, preserved lemon, and some fresh coriander leaves. Serve immediately.