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2 long, narrow, medium zucchinis, about 1 lb. total
1/4 cup finely chopped fresh mint, or more to taste
1 scallion, minced
3 Tablespoons olive oil
juice of 1 lemon
1 1/2 teaspoons honey
salt and freshly ground black pepper to taste.
Cut the zucchinis into 1/8-inch thick slices. Combine in a mixing bowl with the mint and scallions. In a small bowl make a dressing of the oil, lemon juice, and honey. Pour over the zucchini mixture and toss well. Cover and refrigerate for an hour before serving. Just before serving season to taste with salt and fresh ground black pepper.
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