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| Zucchini Salad with Mint and Basil |
"You need very small zucchini for this delicious zucchini salad with mint, basil, and a zesty dressing. Make sure you marinate it for at least 30 minutes before eating."
Ingredients :
- 2 cups water
- 1/2 red onion, finely chopped
- 6 cups small zucchini, thinly sliced and seeds removed
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh basil
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon lemon juice, or more to taste
- 1/2 teaspoon finely grated fresh lemon zest
- salt and freshly ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 52M |
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- Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.
- Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.
Notes :
- Try to only use very small zucchini, ideally from your garden or a farmer's market as they are much milder and more flavorful. I pick them from my yard when they are pretty small.
- If you like raw onion you can skip the blanching step. I personally prefer onions blanched in my salad.
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