Zucchini Salad With Marcona Almonds & Mint Recipe
Keep this recipe in your back pocket for when you’ve grown too many zucchini, and you’ve run out of neighbors to give it away. Zucchini gets a bad rap, but when sliced thinly into ribbons, salted, drained, then tossed in a vibrant vinaigrette, it really comes alive.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Zucchini
Using a vegetable peeler or mandoline, slice the zucchini into thin ribbons. Place the ribbons in a colander and sprinkle them with salt. Let them sit for about 20 minutes to draw out excess moisture.
- 2
Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, honey, and black pepper until well combined.
- 3
Combine Ingredients
After 20 minutes, rinse the zucchini ribbons under cold water to remove excess salt and pat them dry with a paper towel. In a large bowl, combine the zucchini ribbons, Marcona almonds, and fresh mint leaves.
- 4
Dress the Salad
Pour the vinaigrette over the salad mixture and toss gently until everything is well coated.
- 5
Serve
Transfer the salad to a serving platter or bowl and enjoy immediately.
