| Zucchini Macadamia Salad
American
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| This fabulous zucchini salad is light and flavorful, perfect for a mid-summer meal. I have discovered that it is better made with mature rather than young zucchini, as the young ones are too meaty and do not soften well in the lemony dressing. Adapted from Michael Ruhlman's Grilled Ribeye on a Zucchini Salad. ~Joanna |
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| Ingredients |
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2 good-sized zucchini, sliced into very thin rounds (a mandolin works best)
Kosher or sea salt to taste
1/4 cup macadamia nuts, chopped and toasted
1 small shallot, minced
2 tablespoons chopped chives
1 lemon, zest, and juice
1 tablespoon olive oil
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Steps
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| 1 | In a salad bowl, sprinkle zucchini with salt and toss. Let stand for 20 minutes. |
| | 2 | Add nuts, lemon zest, lemon juice to taste, shallot, and chives. Drizzle olive oil, lightly toss and serve. |
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| Yield |
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