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Lemon Vinaigrette Zucchini Salad with Pine Nuts, Chives, and Basil Recipe

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3.9 from 11 reviews

This fresh and vibrant Zucchini Salad is a simple and elegant summer side dish that highlights thinly peeled zucchini ribbons tossed in a lemon vinaigrette. Topped with toasted pine nuts, chives, basil, and optional shaved Parmesan, this salad offers a delightful combination of crisp textures and bright flavors. Perfect for a light meal or an accompaniment to grilled dishes, it can easily be made vegan by substituting Parmesan with vegan alternatives.

Ingredients

Lemon Vinaigrette

  • 1/4 cup minced shallot
  • Lemon vinaigrette (quantity as needed for tossing and drizzling)

Salad

  • 3 small-medium zucchini
  • 1/4 cup toasted pine nuts
  • 1 tablespoon chopped chives
  • Handful of fresh basil leaves
  • Shaved Parmesan cheese (optional)
  • Sea salt and freshly ground black pepper to taste

Instructions

  1. Prepare the zucchini strips: Use a vegetable peeler to peel the zucchini into thin, long strips. This creates a delicate, ribbon-like texture perfect for the salad.
  2. Toss zucchini with vinaigrette: Place the peeled zucchini strips into a large bowl, then drizzle some of the lemon vinaigrette (including the minced shallot) over the zucchini. Gently toss to ensure the zucchini is evenly coated with the dressing.
  3. Assemble the salad: Transfer the dressed zucchini ribbons from the bowl to a serving platter, arranging them neatly for presentation.
  4. Add toppings: Sprinkle the salad with the toasted pine nuts, chopped chives, and fresh basil leaves. Add several shavings of Parmesan cheese on top if using.
  5. Final seasoning and serve: Drizzle more lemon vinaigrette over the assembled salad, then season with sea salt and freshly ground black pepper according to your taste. Serve immediately to enjoy the fresh flavors and crisp texture.

Notes

  • For a vegan version, substitute Parmesan cheese with vegan Parmesan or dollops of vegan pesto.
  • To toast pine nuts, heat them in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning.
  • Use fresh, young zucchini for the best texture and flavor.
  • This salad is best served fresh but can be chilled briefly before serving if needed.

Find it online: https://recipesbyliza.com/lemon-vinaigrette-zucchini-salad-with-pine-nuts-chives-and-basil-recipe/