Zucchini Salad
Rating
This creamy Zucchini Salad will keep you cool—no cooking required.
Ingredients
- FOR THE ZUCCHINI
- 1½ lb. (about 3) zucchini, quartered lengthwise and thinly sliced
- ½ tsp. kosher salt
- FOR THE DRESSING
- 3 tbsp. mayonnaise
- ⅓ c. whole Greek yogurt
- 4 tsp. Dijon mustard
- 1½ tsp. honey
- ¼ c. mint leaves, finely chopped
- Juice and zest of ¼ lemon
- ½ tsp. freshly ground black pepper
- ½ tsp. kosher salt
- FOR THE PICKLED SHALLOTS
- 1 large shallot, minced
- Juice of ¾ lemon
- ½ tsp. granulated sugar
- ½ tsp. kosher salt
- FOR ASSEMBLY
- 1 (15.5-oz.) can chickpeas, rinsed and drained
- Crumbled feta, for serving
- Crushed red pepper flakes, for serving
Instructions
- In a large colander, toss zucchini with salt until evenly coated. Let sit 15 minutes, then shake and drain well.
- Meanwhile, make dressing: In a medium bowl, stir together all dressing ingredients until smooth and well combined.
- Make pickled shallots: In a jar, add all pickled shallot ingredients. Close lid tightly and shake vigorously. Let sit 10 minutes.
- Assemble salad: In a large mixing bowl, toss together drained zucchini, chickpeas, and most of the dressing until evenly coated. Transfer to a serving platter, then top with pickled shallots, crumbled feta, and red pepper flakes. Add more dressing as desired.
