Tired of zucchini recipes yet? No worries, this zucchini salad will bring back your love of this abundant summer squash.
Like many of you, my vegetable garden is overflowing with zucchini. I can’t give away this healthy squash because every gardener in the country is trying to give away their excess, and then some!
I’ve made chicken kabobs with my zucchini . . .
I’ve served it in this hearty Pasta Primavera . . .
And, of course, I’ve made zucchini bread.
This particular week, Seattle’s temperatures were in the upper 80′s, so a zucchini salad was in order. (I realize many of you have much warmer weather, so please forgive me if that’s warm for us Seattelites. Overcast and rain is our norm.)
I took out my handy Flavor Bible and went to work building this refreshing salad with cubes of zucchini, sweet roasted pecans, mild oniony chives, and nutty Parmesan cheese. Our salad was lightly dressed with a quick lemon vinaigrette and enjoyed our our deck – the coolest place in the house.
Now you know what to do if your neighbor gives you zucchini. Make a salad and skip making bread!
Enjoy!
~Kristi
Print
Serving Size: 4
Shake It Up! This would work well with English cucumbers in place of the zucchini.
Ingredients
- 2 cups zucchini, diced
- ½ cup chives , thinly sliced
- ¼ cup pecans, toasted pieces
- ¼ cup Parmesan cheese, shredded
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 1 tablespoon Champagne vinegar
- 1 teaspoon honey
Instructions
- Combine zucchini, chives, pecans and cheese in a bowl.
- Combine lemon zest, olive oil, vinegar and honey in a small bowl.
- Toss dressing into salad and chill for 15 minutes prior to serving.
- Season with salt and pepper to taste.
Notes
Food energy: 171kcal Saturated fatty acids: 2.30g Monounsaturated fatty acids: 9.23g Polyunsaturated fatty acids: 3.42g Total fat: 14.95g Calories from fat: 134 Cholesterol: 3mg Carbohydrate, by difference: 6.01g Total dietary fiber: 2.28g Protein: 4.23g Total lipid (fat): 15.66g Water: 70.66g Ash: 0.98g Total sugars: 3.80g Calcium: 90mg Iron: 0.83mg Magnesium: 34mg Phosphorus: 105mg Potassium: 249mg Sodium: 89mg
2.5http://motherrimmy.com/recipe-zucchini-salad-with-pecans-and-sweet-lemon-vinaigrette/Mother Rimmy�s Cooking Light Done Right by Kristin A. Rimkus is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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