We've been talking a lot about Fall recipes around the office this week. It seems like people are already wondering what to do with their recent hauls of squash, apples or even a pumpkin or two straight from the orchard. Combined with this weekend's abrupt temperature drop, it's easy to forget that summer has only just ended. This zucchini salad was a bit of a bittersweet farewell to the season for those of us who aren't quite ready to dive into a three-month stretch of stews, root vegetables and pot roasts. The lively flavors of mint, lemon zest and Kalamata olives mingled to give the salad a bright and refreshing taste while the deeper notes of goat cheese and pine nuts kept it grounded and surprisingly satiating. Much like summer itself, the raw zucchini salad was simple, fun and gone all too soon.
- 3 tbsp olive oil
- 2 tbsp of freshly squeezed lemon juice (about half a lemon)
- 1/2 tsp finely grated fresh lemon zest
- 2 pounds medium zucchini (about 5-6)
- 1/4 cup chopped fresh mint
- 1/4 cup chopped kalamata olives
- 4 oz of goat cheese
- 1/4 cup of lightly toasted pine nuts
- Sea salt and freshly ground pepper to taste
- In a large bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.
- We used a spiralizer to shave the zucchini into long ribbons, however this can also be done with a vegetable peeler. Simply shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn it over and slice from the other side until you get to the center again.
- Put the zucchini ribbons in the large bowl, add the chopped mint, olives and greens, toss gently with vinaigrette to lightly coat.
- Top with crumbled goat cheese and toasted pine nuts. Serve immediately.