Zucchini Salad

2 zucchini (about 1 lb.), thinly sliced lengthwise or shaved with a vegetable peeler into ribbons
2 celery stalks, thinly sliced
1/2 c. fresh parsley leaves
1/4 c. pitted oil-cured black olives, halved
2 T. fresh lemon juice
3 T. olive oil
1/2 t. salt
1/2 t. black pepper
1/4 c. shaved Parmesan cheese

Combine the zucchini, celery, parsley, olives, lemon juice, olive oil, salt, and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with Parmesan.

Serves 4.

Real Simple magazine, July 2015, p. 156.