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Creamy Zucchini Salad
It's hot and humid and you really don't want to cook: just the thought of turning on a burner boils your blood. Enter: zucchini salad, no cooking and no heat necessary. All you need is 30 to 40 minutes, and a zen state of mind.
20 minutes
Serves: 4
Ingredients
FOR THE ZUCCHINI
1 1/2 lb. (about 3) zucchini quartered lengthwise and thinly sliced
1/2 tsp. salt
FOR THE DRESSING
3 tbsp. mayonnaise
1/3 c. whole Greek yogurt
4 tsp. Dijon mustard
1 1/2 tsp. honey
1/4 c. mint leaves, finely chopped
Juice and zest of ¼ lemon
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
FOR THE PICKLED SHALLOTS
1 large shallot, minced
Juice of ¾ lemon
1/2 tsp. granulated sugar
1/2 tsp. salt
FOR ASSEMBLY
1 (15.5-oz.) can chickpeas, rinsed and drained
Crumbled feta, for serving
Crushed red pepper flakes, for serving
1 1/2 lb. (about 3) zucchini quartered lengthwise and thinly sliced
1/2 tsp. salt
FOR THE DRESSING
3 tbsp. mayonnaise
1/3 c. whole Greek yogurt
4 tsp. Dijon mustard
1 1/2 tsp. honey
1/4 c. mint leaves, finely chopped
Juice and zest of ¼ lemon
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
FOR THE PICKLED SHALLOTS
1 large shallot, minced
Juice of ¾ lemon
1/2 tsp. granulated sugar
1/2 tsp. salt
FOR ASSEMBLY
1 (15.5-oz.) can chickpeas, rinsed and drained
Crumbled feta, for serving
Crushed red pepper flakes, for serving
Preparation
- In a large colander, toss zucchini with salt until evenly coated. Let sit 15 minutes, then shake and drain well.
- Meanwhile, make the dressing: In a medium bowl, stir together all dressing ingredients until smooth and well combined.
- Make pickled shallots: In a jar, add all pickled shallot ingredients. Close lid tightly and shake vigorously. Let it sit for 10 minutes.
- Assemble salad: In a large mixing bowl, toss together drained zucchini, chickpeas, and most of the dressing until evenly coated. Transfer to a serving platter, then top with pickled shallots, crumbled feta, and red pepper flakes. Add more dressing as desired.