Lemony Marinated Zucchini Salad: Easy, No-Cook Side Dish
Zucchini is delicious raw, especially when it is marinated before being added to a salad.
Servings 4
Calories 306kcal
Ingredients
- 1 pound of zucchini thinly sliced lengthwise
- 1/2 red onion thinly sliced
- 2 tablespoons pistachios
- 10-20 Kalamata olives
- 2 slices bacon cooked and chopped
- 2 tablespoons goat cheese
For the marinade:
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 2 garlic cloves finely minced or pressed
For Toasting Pistachios:
- 2 tablespoons butter
- 1 garlic clove minced
For Vinaigrette:
- ½ cup good extra virgin olive oil
- 3 tablespoons Braggs apple cider vinegar
- 1 tablespoon fresh basil chopped
- 1 teaspoon gluten free Dijon mustard
- 1 clove minced fresh garlic
- salt and pepper to taste
Instructions
- Marinate zucchini:Slice zucchini into thin strips using a mandoline and place zucchini in a shallow baking dish. Add olive oil, lemon juice, salt, pepper and garlic to a small bowl and stir. Pour marinade over zucchini, cover and place in the refrigerator for at least 2 hours.1 pound of zucchini, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup extra virgin olive oil, 3 tablespoons lemon juice, 2 garlic cloves
- When you are ready to assemble your salad, Toast Pistachios:Heat butter in a saucepan over medium heat until it bubbles and begins to brown. Turn off the flame and add garlic and pistachios. Stir well to coat the pistachios until slightly toasted.2 tablespoons pistachios, 2 tablespoons butter, 1 garlic clove
- Assemble Salad:Drain zucchini and discard marinade. Roll each slice of zucchini and divide zucchini among 4 plates.
- Top each plate of zucchini with slices of red onion, toasted pistachios, olives, bacon and goat cheese.1/2 red onion, 10-20 Kalamata olives, 2 slices bacon, 2 tablespoons goat cheese
- For vinaigrette:Whisk together in a small bowl: olive oil, vinegar, basil, dijon mustard, garlic, salt, and pepper. Drizzle over salad as desired.½ cup good extra virgin olive oil, 3 tablespoons Braggs apple cider vinegar, 1 tablespoon fresh basil, 1 teaspoon gluten free Dijon mustard, 1 clove minced fresh garlic, salt and pepper to taste
Notes
- Allow 2 hours for marinating zucchini in the refrigerator before assembling your salad.
- Some tips about olive oil! To be sure that you’re buying a high-quality olive oil, look for an extra virgin olive oil (EVOO); otherwise, it has been chemically refined. For the freshest olive oil, check the harvest date on the label and make sure it is within one year. The oil should come in a dark glass bottle and be stored in a cool, dark cabinet.
- If you're concerned about nuts manufactured on shared equipment with gluten containing products, Nuts.com prominently labels which products of theirs are certified gluten-free
- Do I need to peel the zucchini first?
Nope. The skin is tender and adds color and texture, so there’s no need to peel it. - Can I use yellow summer squash instead of zucchini?
Yes. Yellow squash works just as well and brings the same mild, fresh flavor. - What proteins pair well with this salad?
This salad is great alongside grilled chicken, fish, shrimp, or even a simple rotisserie chicken for an easy meal. - Is this salad good for potlucks, picnics, or cookouts?
Yes. Since the zucchini is already marinated, this salad holds its texture well and travels easily, making it a reliable make-ahead option for potlucks, picnics, and cookouts. - How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, and enjoy it chilled or at room temperature.
Nutrition
Calories: 306kcal | Carbohydrates: 7.5g
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