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Zucchini Salad with Macadamia Nuts and Lemon

American

This fabulous zucchini salad is light and flavorful, perfect for a mid-summer meal. I have discovered that it is better made with mature rather than young zucchini, as the young ones are too meaty and do not soften well in the lemony dressing. Adapted from Michael Ruhlman's Grilled Ribeye on a Zucchini Salad. ~Joanna
Ingredients
2 good-sized zucchini, sliced into very thin rounds (a mandolin works best)
Kosher or sea salt to taste
1/4 cup macadamia nuts, chopped and toasted
1 small shallot, minced
2 tablespoons chopped chives
1 lemon, zest, and juice
1 tablespoon olive oil
Steps
1 In a salad bowl, sprinkle zucchini with salt and toss. Let stand for 20 minutes.

2 Add nuts, lemon zest, lemon juice to taste, shallot, and chives. Drizzle olive oil, lightly toss and serve.


Yield
people  use metric
Notes For a full-on Mediterranean accompaniment for lamb, try toasted pine nuts instead of macadamia nuts. Use a more traditional vinaigrette of lemon juice, olive oil, a bit of mustard, and minced shallots. Throw on a sprinkling of pecorino.

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