As my friend said last night, its salad season! And how right she is. I’ve been craving nothing
but light vegetable focused meals as of late. First of all, its way too hot to turn on the oven and
second, I dont want to slave over the stove when I could be outside enjoying the late summer
nights. Unfortunately, its been really smoky in the Seattle from the BC wildfires but Im hoping
it will clear up soon.
Don’t hate me when I tell you I dont love spiralizing. Too often the so called noodles
taste wan and watery. Better to let the ingredient shine on its own merits. I found the recipe for
this Shaved Zucchini Herb Salad in Milk Street magazine and knew I wanted to share
This is the kind of salad you can customize to your own liking. Feel free to use more or less
herbs and remember to taste the dressing before you drizzle it over top. I added a touch more
honey and an extra dash of salt. You could also substitute toasted almonds for the hazelnuts.
See? You can choose your own delicious adventure, which is my favorite kind of cooking.
There is nothing boring about this Zucchini Herb Salad. Its fresh, lemony and bright! Serve it
alongside grilled chicken or steak. You could even stuff it inside a pita with ground lamb. Talk
about a perfect summer meal. Enjoy!