Zucchini Salad
This raw zucchini salad is the best of summer in a side dish! With fresh zucchini ribbons, savory herbs, pine nuts, and salty feta tossed in a zesty lemon dill dressing.
Servings: 4 to 6 servings
Ingredients
For the dressing
- 2 tablespoons minced shallot
- 1 clove garlic minced
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 1 teaspoon honey
- salt and freshly ground black pepper to taste
For the salad
- 3 medium zucchinis
- ⅓ cup toasted pine nuts
- ¼ cup chopped fresh basil
- ⅓ cup crumbled feta cheese
Instructions
- Make the dressing. In a small bowl, whisk together the shallot, garlic, olive oil, Dijon, lemon juice, dill, and honey. Give the dressing a taste and season with salt and pepper if desired.
- Slice the zucchini. Use a mandolin to slice the zucchini into very thin strips, lengthwise. If you don’t have a mandolin, you can use a sharp knife.
- Assemble the salad. In a large salad bowl, toss together the zucchini, pine nuts, basil, and feta.
- Dress the salad. Pour the dressing over the salad and toss to coat the zucchini ribbons.
- Serve. Serve cold or at room temperature.
Nutrition
Calories: 265kcal | Carbohydrates: 9g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 11mg | Sodium: 170mg | Potassium: 491mg | Fiber: 2g | Sugar: 6g | Vitamin A: 446IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 1mg
