Sunday, September 16, 2012

Mediterranean Zucchini Salad

This is the first time I've made something involving zucchini "noodles". It's a fresh and easy salad, and is great for raw and cooked lovers alike. Perfect flavor combinations and not too salty!

Mediterranean Zucchini Salad
adapted from Keep it in Kind
makes 3 large servings or 4 smaller servings

1-2 regular-sized zucchini
salt to toss zucchini
1 - 15 oz. can of chickpeas, rinsed and drained
15-20 cherry tomatoes, halved or quartered, depending on size
4 canned artichoke hearts, drained and diced
1/3 cucumber, halfed and sliced thinly (mandoline medium size)
2 Tbs. capers
1/4 cup basil chiffonade (<- wiki)
3 Tbs. fresh dill, chopped
juice of 1 lemon
1 Tbs. red wine vinegar

1. Make pasta into ribbons using the grater plate on your food processor (alternatively use a box grater's large holes, a spiralizer, or a mandolin). Toss with salt in a colander, and set over the sink to drain.
2. While the zucchini is draining, combine the rest of the ingredients and toss to combine. Refridgerate for 10 minutes.
3. Divide the zucchini between plates, and top with a large amount of the chickpea salad. Serve immediately.

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