Simple Zucchini Salad

It’s been so hot and humid here in NYC that it’s hard to want to cook anything. Who wants to turn on the stove or the oven in this weather? Here’s a simple zucchini salad that’s refreshing, easy, and requires zero heat. Start with large, fresh zucchinis — which happen to be in season right now. Use a vegetable peeler to make long ribbons of the zucchini — start on one side, and as you get about halfway through on that side rotate it 90 degrees and start again. Toss these in a bowl with some salt and pepper. I also added some crumbled firm tofu for protein, but you could use something else (cheese would be good) or omit it entirely. Then make a quick vinaigrette — may I suggest the 30 Second Vinaigrette we made over on Eat to Blog? I added a chopped shallot and some lemon juice to that basic recipe. Then I poured the dressing over the zucchini and tossed it all together. It’s incredibly simple, not to mention cooling and delicious.

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1 Response to Simple Zucchini Salad

  1. Pingback: Make The Most Of Zucchini Season | brooklyn vegetarian

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