Dinner

By Allana Mortell | July 26, 2012

Anytime the temperature scorches above 75 degrees and you’re in the kitchen cooking, the last thing you want to do is crank up the oven or turn on the stove. However, without the use of sauteing, roasting or even boiling, the options for dinner slightly decrease. In order to spice things up in the kitchen, we want to share with you a different take on the traditional dinner salad that not only screams “summer,” but through flavor and execution, transforms itself into a filling, refreshing meal.

Zucchini, when you look closely, seems to be a cucumber in disguise with its bright green color, oblong shape and scaly texture. In reality, it is a hybrid of the ‘cuke or a summer squash with a mild flavor and endless preparation options, like this simple shaved zucchini summer salad. (Try saying that five times fast!)

With your mis en place and mandolin ready, you can whip up this dinner in a matter of minutes. The zucchini ribbons are lightly tossed in a dressing of olive oil and lemon juice, topped with parmesan curls and nutty pistachios and finished with sprigs of fresh mint. To say the salad is light and refreshing would be an understatement, yet with the addition of the pistachios, this summer salad goes from a quick and easy side to the front and center main attraction.

Other summer veggie options you may enjoy:

Edamame Veggie Burger Recipe

Curry Veggie Tofu Scramble Recipe

Garlic and Chili Brussels Sprout Recipe

Veggie Sandwich Recipe

Raw Zucchini Summer Salad Recipe

Servings: 3-4
Calories: 85 per serving
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Ingredients

  • 2 pounds medium zucchini
  • 1/3 cup extra-virgin olive oil
  • 1 garlic clove minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup pistachios
  • 1/2 cup coarsely chopped mint (or basil, if you prefer a stronger herb flavor)
  • 1 large hunk parmesan cheese

Directions

1. Using a mandolin or vegetable peeler and working your way from the top to bottom of each zucchini, slice the zucchini into thin, even ribbons. Place the ribbons into a large bowl

2. In a small bowl, combine the olive oil, lemon juice, salt, pepper, red pepper flakes and minced garlic. Whisk all the ingredients together until a thin, vinaigrette forms. Set aside

3. Add the coarsely chopped mint and pistachios to the small bowl with the zucchini ribbons and stir to combine. Lightly toss the vinaigrette over the zucchini mixture, being sure to thoroughly coat all the ribbons without overdressing the salad as a whole. Season to taste with salt and pepper

4. Using the same vegetable peeler or mandolin, shave thin strips of parmesan cheese over the salad and enjoy

More about: , , ,

You Might Also Like:

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger