Zucchini Ribbon Salad

Our Indian summer has arrived. Yes, it's in the 70s on the central coast. And, for this wimpy, heat-averse fog-lover, it means that I do a lot of belly-aching come dinner time; I stare in my fridge, wondering what I can do with the least amount of heat. With the zucchini from my CSA box staring back, I decided on this...

Place 3 small zucchini, julienned, in a large mixing bowl. Drizzle the zucchini with 1 T olive oil, 1 T sesame oil, 1 t soy sauce, and 1 t freshly squeezed lemon juice. Toss to coat. Spoon the dressed veggies over washed and torn lettuce leaves. Sprinkle with furikake, if desired.

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