Lunch: Zucchini and Ham Ribbons

Shave summer zucchini into thin ribbons for this no-cook summer salad, which is flavored with a fresh pistachio pesto.

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Zucchini and Ham Ribbons

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

2 lb. zucchini
4 slice deli ham
1 lemon
.67 c. salted pistachios
1/3 c. packed fresh basil leaves
1/3 c. packed fresh mint leaves
1 clove garlic
salt
Pepper
3 tbsp. extra-virgin olive oil
2 tbsp. water
8 slice whole wheat baguette
1 1/2 oz. goat cheese

Instructions

With vegetable peeler, peel zucchini into wide ribbons. Transfer zucchini ribbons to large bowl and add ham. If making ahead, cover and refrigerate up to 1 day. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cover and refrigerate lemon peel.
Prepare pesto: In food processor with knife blade attached, pulse pistachios until finely chopped. Add basil, mint, garlic, lemon juice, and 1/8 teaspoon salt. Process until finely chopped. With machine running, slowly drizzle in oil and water. Puree until smooth, scraping down sides if necessary. If making ahead, cover and refrigerate up to 1 day. (If serving right away, transfer to bowl with zucchini and ham; toss until well combined.)
To serve, spread each slice toasted baguette with about 1 teaspoon goat cheese. Sprinkle reserved lemon peel and 1/8 teaspoon freshly ground black pepper over toasts. Add pesto to zucchini and ham; toss until well combined. Serve with goat cheese toasts.

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