2-3 medium zucchini
a few spring onions, thinly sliced
a dozen snow peas, thinly sliced
1 (or 2) super fresh corn cobs, kernals sliced from the core
1/4 C almonds, roughly chopped
generous handful of parsley and mint, roughly chopped
100g feta, crumbled
juice of half a lemon
1/4 cup extra virgin olive oil
1 small garlic clove, grated
sea salt and black pepper
A friend was recommending this zucchini salad recipe recently, as we talked about their backyard glut. It’s from Arthur Street Kitchen’s Hetty McKinnon and her great book Community, and the recommended recipe is most definitely very tasty. So I’ve kind of used that as guide, adjusting the ratios a little and adding in some more raw veg, mostly. Feel free to continue in that vein and use this as a big zucchini salad template for the rest of the season.
Zucchini noodles (or zoodles if you must), really do look cool and it’s not just kids who think they’re fun to eat. A warm day, fresh raw salad, lots of summer crunch, a big lemony dressing, using up a few zucchinis… yep, you’re kicking lots of goals here. You can shred the zucchini into lengths with a mandolin, food processor or julienne peeler to quickly make the long strips (they could be wide noodles, too) or just use a box grater like the good old days.
Big Zucchini Salad
Make the dressing by combining those few ingredients well, have a taste test, and set aside.
Prepare the zucchini into long thin strips, and pop them in a colander. Mix in a good pinch of salt, and let that sit for up to half an hour so any excess moisture is drawn out of the zucchini. In the meantime, slice up the other things.
Once you are satisfied the zucchini has adequately sweated (you could just skip this step altogether, esp with small zucchinis), combine everything in a bowl, gently stir through the dressing and crumble the feta and almonds on top.