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salad duo.

I found a lonely little zucchini in my veggie drawer - the very last one of the season (I don't know how he made it).  Even with all the trappings of fall like pumpkin trees, roasted squash (more on that later) and chilly nights, I still crave something really summery and fresh!  I made a fresh, shaved zucchini salad and paired it with a garbanzo bean salad.  I'm big with salad duos for workday lunches and this combo was a winner!  

fresh zucchini salad.
1 zucchini shaved into ribbons with a veggie peeler
good extra virgin olive oil *see note below
juice of 1 lemon
pine nuts, lightly toasted
chopped parsley and/or basil (either or both will work fine)
salt and pepper to taste

Wisk olive oil and lemon juice together.  Season with salt and pepper.  Add zucchini ribbons, herbs and pine nuts.  Using the end of a sharp knife, dig out little chunks of cheese.  Stir to combine and keep cold.  
 Note: for everyday cooking, I usually use an organic extra virgin olive oil from Trader Joe's.  But when I make fresh salads like this, I bring out the big guns, an artisan olive oil.  My fave extra virgin is Ojai Olive Oil and can be found here.

garbanzo bean salad. 
red onion, diced (about a handful)
1 can garbanzo beans
kalamata olives, cut in half
prosciutto (1-2 pieces)
fresh parsley, chopped
olive oil
red wine vinegar
salt and pepper to taste

Heat olive oil in pan, add red onions.  Cook for 2 minutes then add prosciutto and cook for another minute.  Add garbanzo beans, olives and salt and pepper, stir and cook about 5-7 minutes on medium heat.  Add red wine vinegar and cook about 3-4 minutes.  Top with parsley.  I kept mine in my cooler but took it out about an hour before lunch.  Best at room temp!  

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