Just when you thought zucchini couldn’t get any more versatile, here comes a salad that’s as refreshing as a dip in the pool on a hot summer day. Perfect for picnics, potlucks, or just because you deserve something light and tasty.
Why This Recipe Works
- It’s a fantastic way to use up that summer zucchini bounty.
- The dressing is a zesty lemon vinaigrette that brings out the best in the zucchini.
- It’s quick to prepare, making it perfect for last-minute gatherings.
- The addition of nuts adds a delightful crunch.
- It’s a healthy, low-calorie option that doesn’t skimp on flavor.
Ingredients
- 2 medium zucchinis, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 cup chopped walnuts
- Salt and pepper to taste
Equipment Needed
- Mixing bowl
- Whisk
- Knife
- Cutting board
Instructions
Prepare the Zucchini
Start by washing your zucchinis thoroughly under cold water. Using a sharp knife, slice them into thin rounds. If you’re feeling fancy, a mandoline can give you even, paper-thin slices. Tip: Salting the zucchini lightly and letting it sit for 10 minutes can draw out excess moisture, making your salad even crisper.
Make the Dressing
In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper. Taste and adjust the seasoning as needed. This dressing is all about balance, so don’t be shy to tweak it to your liking.
Combine and Toss
Add the sliced zucchini to the bowl with the dressing. Gently toss to ensure every piece is lightly coated. The key here is to be gentle to avoid breaking the zucchini slices.
Add the Crunch
Sprinkle the chopped walnuts over the dressed zucchini. Toss once more to distribute the nuts evenly throughout the salad. Tip: Toasting the walnuts beforehand can add an extra layer of flavor.
Serve Immediately
This salad is best enjoyed fresh, so serve it right away. If you must wait, keep it chilled and add the walnuts just before serving to maintain their crunch.
Tips and Tricks
For an extra burst of flavor, consider adding some freshly grated Parmesan cheese or a sprinkle of red pepper flakes for heat. If you’re not a fan of walnuts, almonds or pecans make great substitutes. And for those who love a bit of sweetness, adding some dried cranberries can be a delightful twist. Remember, the key to a great zucchini salad is in the freshness of the ingredients, so always opt for the best you can find.
Recipe Variations
- Add some cherry tomatoes for a pop of color and sweetness.
- Incorporate some sliced avocado for creaminess.
- Swap the lemon juice for balsamic vinegar for a different flavor profile.
- Add some cooked quinoa or chickpeas to turn it into a more substantial meal.
- Use a mix of yellow and green zucchinis for a visually stunning dish.
Frequently Asked Questions
Can I make this salad ahead of time? While you can prepare the ingredients ahead, it’s best to dress and assemble the salad just before serving to prevent the zucchini from becoming soggy.
Is there a substitute for walnuts? Absolutely! Any nut you prefer can work here, or you can omit them entirely if you’re allergic or not a fan.
Can I grill the zucchini instead of using it raw? Yes, grilling the zucchini can add a smoky flavor to the salad. Just let it cool before adding the dressing and other ingredients.
Summary
This zucchini salad is a light, refreshing, and versatile dish that’s perfect for summer. With its simple ingredients and easy preparation, it’s sure to become a staple in your recipe collection.
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