Zucchini Noodle Salad

From WashingtonPost.com
Recommended by shareholder Eileen Hanning

3 medium zucchini (about 8 ounces each), spiralized (about 7 cups zucchini noodles)
1/4 teaspoon salt, or more as needed
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice, plus more as needed
1/4 cup fresh basil leaves, cut into ribbons
1/4 cup shaved Parmigiano-Reggiano cheese (from a block, using a vegetable peeler) (1 ounce)
2 tablespoons pine nuts, toasted (see NOTE)
Freshly ground black pepper

Cut any very long zucchini noodles so they are about the length of a strand of spaghetti. Place the zucchini in a colander over a bowl or in the sink. Toss with the salt and let sit to drain for 30 minutes. Pat dry with paper towel then transfer the zucchini to a bowl. Toss with the oil and lemon juice. (Salad may be prepared a day ahead to this stage.)
When ready to serve, toss the basil ribbons with the zucchini. Taste, and add more salt, as needed.
Divide among individual serving plates, then top each with Parm shavings, pine nuts and freshly ground pepper.

NOTE: Toast the pine nuts in a small, dry skillet over a medium heat until fragrant, 3 to 5 minutes, shaking the pan a few times to avoid scorching. Let cool completely before serving or storing.