Zucchini Salad with Marcona Almonds & Mint Recipe
Zucchini gets a bad rap, especially when mushy, watery, and unseasoned. But when sliced thinly into ribbons, salted, drained, then tossed in a vibrant vinaigrette, zucchini really comes alive.
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 Salad with Marcona Almonds & Mint
serves 4
shopping list —
2 each zucchini and/or summer squash
salt
cracked black pepper
marcona almonds
mint
for the mint vinaigrette —
2 tbsp lemon juice
2 tbsp champagne vinegar
1/2 tbsp honey
1/2 tbsp Dijon mustard
1/2-3/4 cup olive oil
1/4 cup fresh mint leaves
salt to taste
equipment —
mandoline
immersion blender, blender, or food processor
salad bowl for mixing
steps —
For the mint vinaigrette: combine the lemon juice, champagne vinegar, honey, and Dijon. Blend until smooth. Slowly drizzle in the olive oil until you reach the consistency and the balance of acidity and oil you desire. Add the mint leaves and blend until smooth. Adjust the seasoning with salt and acid.
Cut off the ends of the squash. Shave the zucchini the long way into thin ribbons.
Season the zucchini with a sprinkle of salt. Allow it to sit for 20 minutes to draw out the moisture. Drain any excess water and pat dry.
Gently toss the zucchini with the mint vinaigrette, freshly torn mint leaves, marcona almonds, and freshly cracked black pepper. The salad can be dressed a few hours before serving as it will only become more flavorful — just add the freshly torn mint right before serving. Or, if you prefer the zucchini to be slightly crunchier, serve immediately after dressing.