Cold Zucchini Salad
This zucchini salad is the perfect summer side dish. It's crisp, cool, made with simple ingredients and is ready in minutes. Paper-thin zucchini ribbons get tossed in a simple lemon vinaigrette with hazelnuts, fresh basil, and Parmigiano Reggiano. This is summer simplicity at its best!
Servings: 4 servings
Calories: 260kcal
Ingredients
- ½ teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 garlic clove small
- ½ teaspoon kosher salt
- Freshly cracked black pepper to taste
- 4 tablespoons extra virgin olive oil
- 1 ½ lbs zucchini and/or yellow squash, small to medium sized
- ½ cup basil leaves roughly torn
- ¼ cup hazelnuts toasted and roughly chopped
- 2 ounces Parmigiano Reggiano cheese
Instructions
- Add the lemon zest and juice to a small bowl, then use a microplane grater to finely grate in the garlic.
- Add ½ teaspoon salt and pepper to taste, then slowly whisk in the olive oil until emulsified.
- Use a vegetable peeler or mandoline on the finest setting to shave the zucchini into long thin ribbons. Focus on the outer parts of the squash, as the seedy centers will not shave nicely. Save them for another use.
- Transfer the squash to a bowl, being sure to separate each ribbon and make sure they aren’t sticking together.
- Toss with the dressing until well combined, then let sit for about 15-20 minutes to let the zucchini soften.
- Add half of the basil and half of the hazelnuts, then mix to combine.
- Transfer to a platter, sprinkle with the remaining hazelnuts and basil, then use a vegetable peeler to shave big pieces of parmesan over top. Serve immediately.
Notes
- Use a mix of yellow squash and green zucchini for visual appeal.
- Let the salad sit to allow flavors to meld and the zucchini to tenderize.
- For the most even slices, use a sharp Y peeler or mandoline slicer. A normal vegetable peeler also works but it's more uneven.
- Toast your nuts in a dry pan over medium heat until fragrant.
Nutrition
Calories: 260kcal | Carbohydrates: 8g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 10mg | Sodium: 532mg | Potassium: 532mg | Fiber: 3g | Sugar: 5g | Vitamin A: 612IU | Vitamin C: 36mg | Calcium: 212mg | Iron: 1mg
