Do you ever find yourself staring at the fridge, wondering how to turn those zucchinis into something magical? Well, let me tell you about this zucchini salad that feels like a gentle breeze on a hot summer day—it’s that refreshing! The crunch of the walnuts, the tanginess of the lemon dressing, and oh, the joy of fresh herbs mingling together. It’s like a party on your plate, and everyone’s invited!
Steps
- Use a vegetable peeler to slice the zucchini into long, thin strips. Arrange the zucchini ribbons in a large bowl.
- Pour some lemon vinaigrette over the zucchini and gently toss to coat them evenly. Transfer the dressed zucchini to a serving platter.
- Sprinkle the toasted pine nuts, chopped chives, and fresh basil leaves over the zucchini. If desired, shave some Parmesan cheese on top.
- Drizzle additional lemon vinaigrette over the salad and adjust the seasoning with salt and pepper as needed. Serve immediately as a refreshing summer side dish.
Ingredients
- 3 small to medium zucchinis, sliced into thin strips
- 1/4 cup pine nuts, toasted
- 1 tablespoon chives, chopped
- A handful of basil leaves
- Shaved Parmesan cheese (optional)
- Lemon vinaigrette, with 1/4 cup minced shallot added
- Sea salt, to taste
- Freshly ground black pepper, to taste
FAQ
- Can I make this zucchini salad recipe vegan?
- Yes, you can make the salad vegan by substituting the Parmesan cheese with vegan Parmesan or adding dollops of vegan pesto. Crumbled feta cheese or goat cheese also make delicious alternatives.
- What type of zucchini should I use for this salad?
- It’s best to use small to medium-sized zucchini for this recipe, as they are more tender and less watery compared to larger ones. You can use a sharp knife, vegetable peeler, or mandoline to slice them into thin ribbons.
- How can I add more flavor to the zucchini salad?
- You can enhance the flavor by toasting the pine nuts to bring out their nutty taste, and by using fresh herbs like basil, chives, or mint. A lemon vinaigrette also adds a bright, zesty flavor to the dish.
- What are some serving suggestions for this zucchini salad?
- This zucchini salad pairs well with a variety of dishes. You can serve it alongside your favorite protein, a Caprese sandwich, or homemade pizza. It also complements pasta dishes, including Spaghetti Aglio e Olio, Pesto Pasta, or Fettuccine Alfredo.
- What other zucchini recipes can I try?
- If you have leftover zucchini, you can try making Zucchini Noodles, Stuffed Zucchini Boats, Grilled Zucchini, Zucchini Lasagna, or Chocolate Zucchini Bread. These recipes are great ways to use zucchini creatively.
Tips
- Opt for smaller zucchini when preparing this salad, as they are less seedy and more tender compared to larger ones. Use a sharp knife, vegetable peeler, or mandoline to slice them into thin, long strips for the best texture.
- Toast the pine nuts before adding them to the salad to enhance their rich, nutty flavor and add a satisfying crunch.
- For a fresh burst of flavor, incorporate a mix of fresh herbs such as basil, chives, and mint. Other herbs like parsley or tarragon can be used for variety.
- To make the salad vegan, substitute Parmesan cheese with vegan Parmesan or add dollops of creamy vegan pesto. Alternatively, try using crumbled feta or goat cheese for a different taste profile.
Equipment
- Mandoline slicer – for slicing zucchini into thin, uniform strips.
- Vegetable peeler – if you prefer using it over a mandoline for slicing zucchini.
- Citrus juicer – for extracting juice from lemons efficiently.
