Tangy Tunisian zucchini salad

This salad is super simple. Although the zucchini can be used raw, briefly blanching them elevates this dish to another level. A wonderful cooling summer salad.

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6 baby zucchini, about 1-1.5 pounds

1 teaspoon lemon juice

1/2 teaspoon ground cumin

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, finely diced.

Slice the zucchini into small rounds. Boil a pot of water and add the zucchini and simmer for 10 seconds. Drain and cool under cold water.

Add the zucchini to a bowl, add all the other ingredients and toss.