This salad is fresh and delicious. I got the idea from my friend and cookbook author, Katie Lee, and I’ve embellished upon it. It’s the easiest, prettiest thing to do with zucchini!

Zucchini Salad

Category

Category name

Serves

2-4

Ingredients

  • ¼ red onion
  • Handful of pistachios
  • 1 yellow zucchini
  • 1 green zucchini
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Extra virgin olive oil
  • ½ lemon
  • Champagne vinegar
  • Handful of mint leaves, finely chopped

Method

  1. Bring a small pot of water to a boil over high heat. Peel and thinly slice the onion; add to the boiling water and blanch for 2 minutes. Using a wire strainer, transfer the onions to a bowl of ice water. When cold, remove the onions to a dry cloth or paper towel and pat dry.
  2. Heat a small pan over medium heat; add the pistachios and cook, stirring until toasted and fragrant, about 3 minutes. Allow to cool, then chop roughly.
  3. Using a mandoline, thinly slice the yellow and green zucchini. Arrange the zucchini slices over the base of a platter, keeping the slices as flat as possible. Sprinkle with salt and pepper and drizzle with olive oil. Squeeze the lemon juice over the top and drizzle lightly with Champagne vinegar. Sprinkle the mint and onions over the salad and, finally, top with the pistachios. Serve at room temperature.