Raw Zucchini Salad with Toasted Almonds & Mint
 
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This fresh Summer salad marinates raw zucchini in salt, lemon and olive oil. Add ins like peas, toasted almonds and mint can be substituted for other nuts, herbs or vegetables you have on hand.
Author:
Recipe type: Sides
Occasion: Celebrations & Gatherings
Ingredients
  • 4 small to medium zucchini (about 6-8 ounces each), ends trimmed
  • 2 teaspoons kosher salt, plus more to taste
  • ⅓ cup sliced or slivered almonds
  • ½ cup frozen peas, thawed
  • 1 lemon, zest and juice (about 3 tablespoons juice)
  • 3 tablespoons extra virgin olive oil
  • ¼ cup mint leaves, (about 12 leaves, 2 sprigs)
  • Freshly ground black pepper
Instructions
  1. With a mandoline, or a long chef's knife, carefully slice the zucchini into thin lengthwise ribbons, as thin as you can go while still getting a whole slice. If you don’t have either of these tools, you can use a peeler (see the Get Cheffy Tip below). Add the zucchini ribbons to a medium bowl one zucchini at a time and sprinkle ½ teaspoon of salt evenly over the top. Repeat with the remaining zucchini adding another zucchini’s worth of ribbons layered with more salt. Allow this to sit to release its juices and wilt a bit while you toast the nuts.
  2. In a small 8-inch sautee pan, add the almonds and set on the stove over medium high heat. Shake the pan after a few minutes to move the nuts around so they toast evenly. If you know how to toss ingredients in a pan without a spoon – show off your skillz here – and the nuts will toast evenly. If not, use a spatula and flip them carefully so that each side gets a turn against the hot pan. When fragrant and lightly toasted, about 3-4 minutes, remove from heat and turn out onto a cold plate or baking sheet.
  3. Drain the zucchini: using tongs or two spoons, gently transfer the wilted zucchini to a serving bowl or platter leaving the released liquid behind in the bowl. Add the thawed peas to the zucchini. Drizzle with the extra virgin olive oil squeeze over the lemon juice and gently toss. Season with salt and freshly ground black pepper, to taste.
  4. To finish: arrange the zucchini on the platter, (they’re so crazy beautiful, really, it’s worth it to spend half a second twisting or twirling them with purpose so they look fab on the plate). Tear the mint leaves and arrange them casually over the zucchini. Top with toasted almonds and serve immediately. This dish will last a few days in the fridge, but it’s best if eaten shortly after being assembled.
Recipe by Doorstep Dishes at https://www.doorstepdishes.com/zucchinisalad/