LEMONY ZUCCHINI SLAW

Lemony Zucchini Slaw image

This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest. Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.

Provided by David Tanis

Categories dinner, lunch, quick, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds small zucchini or summer squash, preferably a mix of colors
Salt and pepper
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup plain whole-milk yogurt
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped chervil
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped sorrel
4 ounces feta cheese, crumbled, for garnish
3 tablespoons pine nuts, lightly toasted, for garnish

Steps:

Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.
Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 5 grams