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I know it’s not zucchini season yet but I couldn’t help but pick up a few the other day at our local food co-op. I’ve been watching my little zucchini plants each day. Telling them faster, faster, grow faster. No, I don’t usually talk to my zucchini plants, but they can’t start sprouting they’re bounty soon enough for me.
This salad was one of my favorites from last year. Slicing the zucchini as thin as possible is the key, a mandolin comes in quite handy. The dill and the lemon, wow this is what makes spring and summer all about Salads.
I can’t wait for zucchini season. This summer squash can be used an any course of the meal you choose to serve it in. Toss it in an omelette, or top your omelette with Mango Zucchini Salad, dip it in red pepper hummus, grill it on the BBQ, or our all time favorite zucchini bread. Zucchini is a low calorie fruit, although most people think of it as a vegetable. It’s full of potassium, vitamin A, and manganese, its skin is a great source of fiber.
The zucchini crudo salad is so fresh, the zucchini sliced on the mandolin is amazing, and the dill spices it up!
Adapted from Apron Strings
Ingredients
- 1 clove of garlic
- 1 small piece of shallot
- Zest from one lemon
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1 tsp honey
- 1 tsp dried dill
- 1/2 tsp kosher salt
- 2-3 small zucchini sliced super thin on mandolin
- 1 medium red pepper chopped or sliced thin
- 1 dozen cherry or grape tomatoes sliced in half
- 1/4 cup pinenuts toasted
- 1/4 cup feta-optional
Instructions
- In blender combine dressing ingredients and blend.
- In bowl combine zucchini, red pepper, and tomatoes.
- Add dressing to the bowl and toss.
- Sprinkle with pinenuts and feta.
Tags: cherry tomatoes dill red peppers zucchini
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