As my friend said last night, it’s salad season! And how right she is. I’ve been craving nothing but light vegetable focused meals as of late. First of all, it’s way too hot to turn on the oven and second, I don’t want to slave over the stove when I could be outside enjoying the late summer nights. Unfortunately, it’s been really smoky in the Seattle from the BC wildfires but I’m hoping it will clear up soon.
Don’t hate me when I tell you I don’t love spiralizing zucchini. Too often the so called noodles taste wan and watery. Better to let the ingredient shine on its own merits. I found the recipe for this Shaved Zucchini and Herb Salad in Milk Street magazine and knew I wanted to share immediately.
This is the kind of salad you can customize to your own liking. Feel free to use more or less herbs and remember to taste the dressing before you drizzle it over top. I added a touch more honey and an extra dash of salt. You could also substitute toasted almonds for the hazelnuts. See? You can choose your own delicious adventure, which is my favorite kind of cooking.
There is nothing boring about this Shaved Zucchini and Herb Salad. It’s fresh, lemony and bright! Serve it alongside grilled chicken or steak. You could even stuff it inside a pita with ground lamb. Talk about a perfect summer side. Enjoy!
If you decide to take a chance on this Shaved Zucchini and Herb Salad, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon honey
- ½ teaspoon kosher salt
- 2 medium zucchinis
- ⅓ cup lightly packed fresh mint leaves, torn
- ⅓ cup lightly packed fresh basil leaves, torn
- ¼ cup toasted hazelnuts, chopped
- In a large bowl, whisk together the lemon zest, lemon juice, honey and kosher salt. Set aside.
- Using a Y-style peeler, shave the zucchini from top to bottom, rotating as you go. Stop shaving when you reach the seedy core. Discard the cores.
- To the dressing, add the shaved zucchini, mint and basil. Gently toss until evenly coated. Sprinkle with chopped hazelnuts.