Zucchini Salad

Zucchini Salad is a refreshing and crunchy side dish that's perfect for summer gatherings. This recipe combines thinly sliced zucchini with a tangy caper dressing, creating a harmonious blend of flavors. Moreover, the addition of Daily Crunch Sprouted Almonds adds a delightful crunch and nutritional boost to the dish.

The preparation of this salad is quick and simple, making it an ideal choice for busy weeknights or last-minute entertaining. First, you'll create a zesty dressing using olive oil, shallots, capers, lemon, and garlic. Then, you'll slice the zucchini into thin batons, allowing them to absorb the flavorful dressing easily.

What sets this salad apart is its versatility and vibrant ingredients. The shaved Pecorino-Romano cheese adds a salty, umami element, while fresh basil and parsley contribute bright, herbaceous notes. Furthermore, the chopped sprouted almonds not only provide texture but also enhance the salad's nutritional profile.

This Zucchini Salad is best served immediately to maintain its crisp texture. It's an excellent accompaniment to grilled meats or fish, but it's also substantial enough to enjoy on its own as a light meal. In conclusion, this salad offers a delicious way to incorporate more vegetables into your diet while enjoying a burst of summer flavors.

Time: 15 minutes

Yield: 4-6 servings

INGREDIENTS for Zucchini Salad 

• 3 tablespoons extra-virgin olive oil
• 1 small shallot, minced (about two tablespoons)
• 2 tablespoons capers, chopped, plus 2 teaspoons capers brine
• 1 teaspoon lemon zest, plus 1 tablespoon lemon juice
• 1 garlic clove, minced 
• Kosher salt and black pepper
• 3 medium zucchini or summer squash (6 to 7 ounces each)
• 1/3 cup shaved Pecorino-Romano cheese
• 1/4 cup torn fresh basil
• 1/4 cup chopped flat-leaf parsley
• 1/2 cup Daily Crunch Sprouted Almonds, chopped

INSTRUCTIONS

1. In a small bowl, stir together the oil, shallot, capers, caper brine, lemon zest, lemon juice and garlic. Season with salt and pepper. Set aside.
2. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
3. Just before serving, season the zucchini with salt and pepper and toss to coat. Stir in the cheese, herbs and dressing and season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.

* Source: https://cooking.nytimes.com