Zucchini Salad with Pecans and Sweet Lemon Vinaigrette
Recipe GLPR9b0387191e84a8
A fresh and vibrant raw zucchini salad featuring tender diced zucchini, toasted pecans, fresh chives, and Parmesan cheese tossed with a bright lemony vinaigrette sweetened with honey. Chilled before serving, this light dish makes an excellent side, appetizer, or snack.
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Ingredients
2 cups zucchini, diced
½ cup fresh chives, thinly sliced
¼ cup pecans, toasted and roughly chopped
¼ cup Parmesan cheese, finely shredded
1 tablespoon lemon zest
1 tablespoon Champagne vinegar
1 tablespoon extra virgin olive oil
1 teaspoon raw honey
Salt and black pepper to taste
Directions
Dice the zucchini into ½-inch cubes and place in a large mixing bowl.
Slice the fresh chives into thin rounds and add to the bowl with the zucchini.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then roughly chop and add to the bowl.
Add the shredded Parmesan cheese to the zucchini mixture and gently toss to combine.
In a small bowl, whisk together the lemon zest, olive oil, Champagne vinegar, and honey until well combined.
Pour the vinaigrette over the zucchini salad and toss gently until all ingredients are evenly coated.
Season with salt and black pepper to taste.
Cover and refrigerate for 15 minutes before serving to allow flavors to meld.
