Sometimes I want to cook a big, crazy, messy, complicated, multi-step concoction - and sometimes I want to feel like I am eating as mother nature intended.
This dish was born on a day I was craving a salad, but had only a zucchini and some other miscellaneous veggies on hand. Who said a salad needs to have lettuce, anyway?
For those of you that have run out of things to do with your abundance of summer zucchini, this one's for you!
Simple Zucchini Salad for 1
1/2 lemon, juiced
1 tablespoon olive oil
1 tsp dijon mustard
1 tsp greek yogurt
pinch of salt (more if you are not using feta)
pinch of fresh ground pepper
1 large zucchini, shredded*
2-3 green onions, sliced thinly on a bias
1 small handful chopped fresh basil, italian parsley, or mint(I used all three)
feta and roasted almonds to garnish** (optional)
In a medium bowl, whisk together the first six ingredients.
Add the zucchini, onions, herbs, and toss with your hands gently until veggies are coated. "But Ashley," you say, "Why do you measure stuff in handfulls?" Well, because I am allergic to measuring, and because I have never in my life said "This food has too many fresh herbs in it." CRAZY TALK.
Serve in a bowl, and top with feta and chopped roasted almonds.
That's all! Simple, delicious, healthy, and a perfect afternoon snack or side dish to a lovely dinner.
*For the zucchini, I like to use the biggest setting on my box grater. Cut off the ends, and grate the zucchini on each side until you hit seeds, and then move on to another side. Seeds tend to get mushy, so keep them out.
**I like to roast my own nuts (giggle). Buy some raw almonds, place them on an ungreased baking sheet, and bake in the oven on 400 for 10-12 minutes. You will know they are done when they start to fill your kitchen with a lovely smell.