ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE
This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
- Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
- Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
GRILLED ZUCCHINI AND BULGUR SALAD WITH FETA AND PRESERVED-LEMON DRESSING
Charred zucchini pairs particularly well with the deep savory notes of preserved-lemon paste and the tang of creamy feta in this salad.
Provided by Hetty McKinnon
Time 45m
Yield 4 main-course servings or 6-8 side servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a dry medium skillet over medium heat, tossing often, until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Coarsely chop.
- Wipe out skillet and toast bulgur, stirring often, until a shade darker and starting to smell like popcorn, about 3 minutes. Add ¼ tsp. salt and 2 cups water and bring to a boil. Reduce heat to low and simmer gently until liquid is almost completely evaporated, 8-10 minutes. Cover skillet and remove from heat. Let sit while you prepare the rest of the salad.
- Prepare a grill for high heat. (Or, heat a grill pan over high.) Trim ends of zucchini; slice lengthwise into long ¼"-thick planks. Set a wire rack inside a rimmed baking sheet and arrange zucchini in a single layer on rack (you can also do this in a large bowl if you don't have a wire rack). Drizzle with oil and season with salt. Toss zucchini, rubbing with your hands, to coat completely with oil.
- Grill zucchini, undisturbed, until grill marks appear, about 2 minutes. Turn over and grill on other side until grill marks appear, about 2 minutes. Return to wire rack (or a colander set in a bowl) to drain; let cool slightly, Transfer to a cutting board and slice on a diagonal into 1" pieces.
- Whisk preserved lemon paste, honey, garlic, and remaining ¼ cup oil in a large bowl to combine; season with pepper (lemon paste and feta should make it salty enough). Add bulgur and feta and toss to combine. Set some of zucchini, parsley, and mint aside for serving, then add remaining zucchini and herbs to salad; toss gently to combine. Taste and season with salt and pepper if needed.
- Transfer salad to a platter. Top with reserved zucchini and herbs. Scatter walnuts over. Serve salad with lemon wedges for squeezing over.
LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS
This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the orzo until tender but firm.
- Drain in a colander; rinse under cold water to cool, and drain well.
- Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
- Whisk the remaining ingredients in a small bowl.
- Pour over the salad and mix with a large spoon.
CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES AND A LEMON
Light & Refreshing with a hint of lemon. This begs to be served with seafood. Perfect on a hot summer afternoon.
Provided by Dannyz
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a non-reactive bowl mix salad ingredients.
- Then in a separate non-reactive bowl Whisk together the ingredients of the vinaigrette. Lastly while whisking add the olive oil slowly.
- Combine Salad and Vinaigrette and enjoy.
Nutrition Facts : Calories 229.5, Fat 20.8, SaturatedFat 2.9, Sodium 569.5, Carbohydrate 12.2, Fiber 3.4, Sugar 5.4, Protein 2.3
RAW ZUCCHINI SALAD WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING
Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable's subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
- Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.
LEMON ZUCCHINI AND CUCUMBER SALAD
A very healthy, simple salad that works well next to a filet of steak or grilled tuna melt. Amount of vinegar and oil may be adjusted to taste.
Provided by Sarah W
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Yield 4
Number Of Ingredients 7
Steps:
- Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly.
- In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with lemon peel.
Nutrition Facts : Calories 119 calories, Carbohydrate 7 g, Fat 10.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 11.3 mg, Sugar 4.7 g
CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE
This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired.
Provided by Dan Zahra
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 12.2 g, Fat 21.6 g, Fiber 3 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 617.7 mg, Sugar 5.7 g
CUCUMBER TOMATO SALAD WITH ZUCCHINI AND BLACK OLIVES IN LEMON BALSAMIC VINAIGRETTE
"This is a deliciously light and fresh-tasting twist on cucumber tomato salad. It takes me to the water's edge, and begs to be served with fresh seafood. Substitute Greek kalamata olives for black olives if desired."
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.
GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT
This dish is summer in a bowl. The zucchini, lemon, and fresh mint are perfect for barbecues, picnics or everyday lunches. Aleppo pepper, adds a great little kick to a very bright and fresh salad.
Provided by Danielle Alex
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the zucchini: Preheat a large grill pan over medium-high heat.
- Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
- Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
- Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
- Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
- For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.
RAW ZUCCHINI SALAD WITH MARINATED FETA AND LEMON
Zucchini is a summer staple that people often think needs to be cooked, but zucchini is equally delicious prepared as a raw salad. This dish quickly marinates feta cheese to give it extra flavor and depth then the reserved marinade is used to dress the zucchini. This dish screams summer and is the perfect fresh bite for any meal.
Provided by Elena Besser
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the olive oil, garlic, crushed red pepper and half of the lemon zest in a medium saucepan. Warm over medium heat until the garlic is fragrant, softened and starting to turn golden brown, 2 to 3 minutes. Remove from the heat and add the feta pieces. Let marinate for at least 10 minutes at room temperature and up to overnight in the refrigerator (see Cook's Note).
- Mince the remaining lemon zest and reserve for garnish.
- Arrange the zucchini coins in a concentric circle on a large platter. Season with salt and black pepper. Sprinkle with the juice from one of the lemon halves and drizzle with some of the olive oil from the feta.
- Remove the feta from the olive oil with a slotted spoon and scatter over the zucchini, breaking up the pieces into smaller bits. Top with the herbs and pine nuts. Drizzle with more olive oil from the feta and sprinkle with the minced lemon zest and juice from the remaining lemon half. Enjoy!
LEMON-BASIL SHRIMP WITH SHAVED ZUCCHINI SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.
- In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.
GRILLED ZUCCHINI , EGGPLANT WITH LEMON AND PORTER PASTA SALAD
Grilled veggies with beans in pasta. Beer yes beer is in the marinade. This is a different take on a pasta salad. Beer helps enhance flavors of the veggies! Be sure to keep a bite to the eggplant and zucchini, you don't want them to be mushy in the salad. Lots of texture and flavor! This salad has grain from the beer and pasta, ohhh and the fresh herbs just liven this (you can skip or change herbs to please) the beans makes this a balanced meal giving protein and creaminess, lots of zip from the lemon (lime if you wish) and garlic you all know how I feel about GARLIC!! Be sure to drizzle with Extra virgin olive oil and be as generous with the grated cheese as you like.
Provided by Rita1652
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a zip-seal plastic bag, blend together the lemon zest, garlic, lemon juice. porter and olive oil. Add the zucchini and eggplant strips and let marinate 1 hour.
- Reserve the marinade for salad. Prepare a grill and grill zucchini and eggplant until tender, but still holding its shape. Cut into 2-in. chunks, and toss with beans, roasted red peppers, and the remaining marinade in a large bowl with pasta.
- Spray a nonstick skillet with cooking oil. Add the chopped herbs and heat until aromatic.Add the heated herbs into the pasta mixture and stir to blend. Season with salt and pepper to taste, and serve drizzled with oil and topped with grated Romano cheese.
Nutrition Facts : Calories 255.8, Fat 2.5, SaturatedFat 0.5, Sodium 12.9, Carbohydrate 49, Fiber 6.3, Sugar 2.6, Protein 10.3
FARRO SALAD WITH THINLY SLICED ZUCCHINI, PINE NUTS, AND LEMON ZEST
Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. This Farro Salad with Thinly Sliced Zucchini, Pine Nuts, and Lemon Zest is perfect for a summer luncheon.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place farro in a large saucepan, and add enough cold water to cover by about 3 inches. Bring to a boil over high heat; add salt, and stir once. Reduce heat to medium, and simmer until farro is al dente according to package instructions, 10 to 12 minutes. Drain, and let cool.
- In a small bowl, combine shallot with lemon juice and salt; let stand 15 minutes. Meanwhile, in a small saute pan, heat oil over medium heat, and add pine nuts. Cook, stirring, until they are lightly toasted, about 5 minutes. Remove from heat, and add lemon zest.
- Using a mandoline or sharp knife, slice zucchini crosswise as thinly as possible; place in a large bowl. Add farro, pine-nut mixture, and parsley; stir to combine. Stir in shallot mixture; season with salt and pepper. Transfer to a large serving bowl.
- Using a vegetable peeler, shave half the cheese over salad; toss to combine. Salad can be stored up 6 hours in refrigerator, covered with plastic wrap. Just before serving, shave remaining cheese on top.
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS
Steps:
- In a large bowl combine 2 tbsp of olive oil with garlic, cumin, lemon zest, half the lemon juice, salt and pepper. Add the zucchini and craisins and toss to coat. Let stand at room temperature for 2 hours stirring occassionally. In a large shallow glass dish combine shallot with olive oil and remaining lemon juice. Add the chicken and refrigerate for 1-2 hours. In a skillet toast the pine nuts about 2 minutes. Remeove chicken and bake in the oven. Transfer to a serving bowl. Add the marinated zucchini and craisins, pine nuts, salad and preserved lemon. Serve right away.
RAW ZUCCHINI SALAD WITH LEMON AND PARMESAN
Steps:
- 1. Cut the zucchini into ribbons using a vegetable peeler. Hold the zucchini firmly at the tip and draw the peeler down. Transfer the ribbons to a large bowl. 2. Add the thyme and oregano to the zucchini ribbons; toss to combine. Add the lemon zest and juice; toss to combine. 3. In a small bowl, whisk the olive oil with the mustard. Gradually add the olive oil mixture to the zucchini and toss until the salad is well dressed. 4. Season the salad with salt and pepper. Serve topped with shards of Parmesan.
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Categories Vegetable
Number Of Ingredients 11
Steps:
- 1. Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- 2. Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- 3. Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
ROASTED ZUCCHINI SALAD WITH LEMON
Steps:
- 1. Preheat the oven to 350. Spread the pine nuts on a small baking sheet. Toast for about 5 min. until golden. Raise the oven temp to 450. 2. In a lg. bowl, toss zucchini and squash with 2 TBS. of oil and 1/2 tsp. each salt and pepper. Set the zucchini and squash, skin side down, on a nonstick baking sheet. Roast for about 15 mins. until lightly browned. Let cool slightly, then transfer to a large bowl. 3. In a small bowl, whisk the minced shallot with lemon juice, dry mustard and 1/2 tsp. each salt and pepper. Whisk in remaining 6 TBS. olive oil. Pour half of the dressing over zucchini and toss. 4. In a large shallow bowl, toss the greens with the remaining dressing. Make a well in the center and add the zucchini and squash strips. Sprinkle with toasted pine nuts and serve.
LEMON ZUCCHINI SALAD
This is a light and delicious end of summer salad!
Provided by Catherine Cappiello Pappas
Categories Other Salads
Time 20m
Number Of Ingredients 13
Steps:
- 1. Cook barley as directed and set aside. In a large bowl combine all of the ingredients for the salad. Add the cooked barley and toss. In a small bowl prepare the dressing and stir. Add to the salad and toss. Garnish with a lemon slice.
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Get Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts Recipe from Food Network
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
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