Meatless Mondays: Zucchini Salad

I want to eat light and healthy meals when its this hot and muggy out, and while browsing for the next best salad to make, I came across this recipe that was featured on the Proud Italian Cook website. I haven’t tried it yet, but I will tonight as it looks yummie. Buon Appetito everybody!

zucchini salad

– Zucchini (yellow and green);
– Olive oil;
– Arugula;
– Red wine vinegar;
– Dijon mustard;
– Garlic clove;
– Salt & Pepper;
– Oregano;
– Lemon;
– Feta or Parmesan;
– Toasted nuts (hazelnuts or pine nuts)

Ribbons of zucchini can instantly transform a simple salad into something you might see served at an upscale restaurant, not only does it look pretty, but the added zucchini adds a special element of flavor. This is so easy to make and you don’t even need a fancy gadget to do it. You’ll want to make sure you cook your strips of zucchini either in a stove top grill or saute pan coated with a tiny bit of olive oil, they only take a couple of minutes. Make sure they cool completely before adding them to your salad. I used arugula for my salad base and tossed it in a vinaigrette of 3 parts olive oil to 1 part red wine vinegar, added a touch of Dijon, a crushed garlic clove, salt, black pepper and oregano, any lemon based dressing would be work as well. Lay your zucchini strips on top, toss in some feta or shaved Parmesan and sprinkle with toasted nuts, I used hazelnuts here with the feta, but pine nuts or slivered almonds would be just as good. To finish, drizzle a little more dressing over the top. Just let your creative juices flow and make it your own!


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