Minty Zucchini Salad. Use a microplate or zester to zest the lemon over the zucchini. Once you have most of the zest, cut the lemon in half and squeeze the juice over the zucchini. Drizzle zucchini with olive oil and sprinkle with salt to taste.
Minted Zucchini Salad, from Carol Anderson of Salt Lake City, Utah, is a great way to use up some of the fresh crop from your garden. Lemon and mint accent the zucchini slices nicely. If you thought the humble zucchini was only good for quick breads and zoodle bowls, we've got news.
Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, minty zucchini salad. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Use a microplate or zester to zest the lemon over the zucchini. Once you have most of the zest, cut the lemon in half and squeeze the juice over the zucchini. Drizzle zucchini with olive oil and sprinkle with salt to taste.
Minty Zucchini Salad is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Minty Zucchini Salad is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook minty zucchini salad using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Minty Zucchini Salad:
- {Take of Dressing.
- {Get 3 tbsp of olive oil.
- {Make ready 2 tbsp of lemon juice.
- {Take 1/2 tsp of lemon zest.
- {Prepare 2 lb of zucchini.
- {Take 1/4 cup of chipped fresh mint.
- {Make ready 2 oz of mixed baby greens.
- {Take 4 oz of goat cheese.
- {Make ready 1/4 cup of chopped black olives.
- {Take 1/4 cup of roasted pine nuts or sliced almonds.
- {Take 1 each of salt, to taste.
- {Get 1 each of black pepper to taste.
It happens to make an excellent—and lightning-fast—salad, as proven by Charlotte Druckman's minty-fresh zucchini salad with marinated feta. It's one of the many recipes we love from her new cookbook, Kitchen Remix. If you thought the humble zucchini was only good for quick breads and zoodle bowls, we've got news. It happens to make an excellent—and lightning-fast—salad, as proven by Charlotte Druckman's.
Instructions to make Minty Zucchini Salad:
- In large bowl mix the dressing ingredients.
- Trim the end off the zucchini.
- Using a peeler or mandolin, shave the zucchini lengthwise to create ribbons. Make the ribbons about 1/6th inch thick. When you get to the center of the zucchini, flip it over and do the other side, until you reach the center..
- Add the zucchini ribbons to the bowl with the dressing. Add the mint, olives and greens. Toss gently to coast with the dressing..
- Top with the goat cheese and nuts. Serve right off..
Toss the zucchini and squash with the lemon juice, olive oil, Parmigiano-Reggiano, red pepper flakes, and mint. Yet, pair some thinly sliced zucchini with fresh lemon juice, buttery olive oil, sea sat and green herbs like mint, basil or parsley and you have a beautiful, raw salad that tastes like spring. This salad is best made just before serving so that zucchini retains its crunch and freshness. Enjoy with freshly grilled fish or meat. Multi-tasking mint finds a new home in a recipe for a warm salad.
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