Zucchini Salad

2 medium-sized zucchini, julienned
2 carrots, julienned
2 celery ribs, diced
1 green bell pepper, diced
1 small head green or red cabbage, shredded
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
2/3 cup extra virgin olive oil
Salt and freshly ground black pepper

In a large salad bowl, combine the zucchini, carrots, celery, bell pepper, and cabbage. Toss to mix.

In a small bowl, combine the lemon juice and mustard. Whisk in the oil until fully incorporated. Add salt and pepper to taste.

Pour the dressing over the vegetables and toss to mix. Taste and adjust the seasonings.

Let the salad sit for at least 30 minutes to allow the flavors to blend before serving.

NOTE: If you don't like raw zucchini, you can blanch it in boiling salted water for 30 seconds. Drain the zucchini, plunge it into cold water to stop the cooking, and drain again. Pat dry before combining It with the other vegetables.
Serves 4

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