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Zucchini Salad

Here's how you make Zucchini Salad
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 0m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 3 tablespoons oil (original recipe called for olive oil but we used safflower oil)
  • 1 tablespoon dried shallot flakes (or 2 tablespoons fresh shallot, minced)
  • 2 tablespoons capers
  • Caper brine (original recipe called for a few teaspoons but I only had about 1/4 teaspoon in my jar)
  • 1 lemon, juiced and zested
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 18 to 20 ounces squash (3 zucchini or summer squash or use both -- we only used zucchini -- you should have about 18 -20 ounces of the squash)
  • 1/3 cup Pecorino-Romano cheese (or Parmesan, shaved)
  • 1/4 cup oregano (fresh, or basil, torn or chopped)
  • 1/4 cup parsley, chopped
  • 1/3 cup almond nuts (roasted and silvered, we used them as they came out of the bag)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a small bowl or measuring cup combine the dressing ingredients (oil - pepper) and set aside.

  • Step 2: Trim ends of zucchini and/or summer squash and then cut each squash into 2 inch pieces and then slice pieces into 1/4 inch slices and then slice these again into 1/4 inch thick pieces. Add all to a large serving bowl.

  • Step 3: Season the squash with salt and pepper; toss. Stir in cheese, herbs and the dressing. Sprinkle with the almonds.

We hope you enjoy this recipe!

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