Fresh Zucchini Salad
Ingredients
The salad
-
3
medium
zucchini
-
1
small
red onion
-
¼
cup
chopped dill
-
2
stalks
green onions
-
¼
cup
raw pine nuts
-
1
cup
arugula or microgreens
The dressing
-
¼
cup
olive oil
-
1
tablespoon
red wine vinegar
-
1
tablespoon
fresh lemon juice
-
2
teaspoons
lemon zest
-
1
teaspoon
honey
-
¼
teaspoon
salt
-
⅛
teaspoon
ground pepper
Instructions
- Slice the zucchini lengthwise into 1/8-inch thick ribbons using a mandolin and place in a bowl.
- Add the red onion, dill, and green onion to the bowl with the zucchini.
- Toast the pine nuts in a skillet over medium/low heat until golden brown, about 3-5 minutes, then transfer to a bowl.
- Prepare the dressing by combining olive oil, red wine vinegar, lemon juice, lemon zest, honey, salt, and pepper in a Mason jar and shake until mixed.
- Pour the dressing over the zucchini and toss to coat.
- Fold in the arugula or microgreens and toasted pine nuts.
- Serve immediately or chill in the fridge before serving.
Nutrition Facts (estimated)
Servings
4
Calories
138
Total fat
11g
Total carbohydrates
7g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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