Shaved Zucchini Salad With Almonds And Asiago
This light and refreshing zucchini salad is a delightful ode to summer freshness. Ribbons of zucchini are dressed in a zesty lemon and garlic vinaigrette, then tossed with peppery arugula, earthy almonds, and shavings of savory Asiago cheese. Each bite is a burst of vibrant flavors and textures that harmonize beautifully on your plate. Enjoy this salad as a side dish or a light meal any time you crave a taste of the season's bounty.
— Constant Cookbook
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 Tbs. fresh lemon juice
- 1 garlic clove, pressed
- 1/4 tsp. kosher salt, plus more, to taste
- 3/4 lb. zucchini, trimmed
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Freshly ground pepper, to taste
- 1 cup baby arugula leaves
- 1 oz. Asiago cheese, shaved
- 2 Tbs. almonds, toasted and chopped
Instructions
- In a large, shallow serving bowl, whisk together the olive oil, lemon juice, garlic and the 1/4 tsp. salt until the salt dissolves.
- To make the zucchini ribbons, using a vegetable peeler, shave long strips of squash from the stem to the blossom end. Continue making ribbons until half of the zucchini is shaved, then turn the zucchini over and continue shaving ribbons from the opposite side. Transfer the ribbons to the bowl with the dressing.
- Add the parsley to the zucchini, season with salt and pepper, and toss gently. Then gently toss the arugula into the zucchini mixture, and garnish with the cheese and almonds. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Kitchen Garden Cookbook,</i> by Jeanne Kelley (Weldon Owen, 2013).
Yield
Serves 4.
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