Summer arrived out of left field in Vancouver! It’s been really warm the last few days. Like I’m talking mid to high 20’s (Celsius, not Fahrenheit – I’m in Canada, not Siberia), humidity, sunshine… The full-meal deal. I’m not complaining; the sunshine is a welcome respite from the rainy winter we had!
While my body is still adjusting to the warmer weather (it always takes me a week or two), I’m craving lighter but satisfying foods. I love a good salad, but always eating lettuce can be boring and uninspiring. Enter the zucchini salad! The mint gives this salad a fresh taste, and the chili peppers give it a bit of zing. It’s high on my summer-time rotation list. It pairs nicely with chicken, fish, steak, or anything Italian based.
This recipe scales well, so make as much as little as you like just adjust the dressing ingredients accordingly. Nobody likes a dry salad!
To make my Minty Zucchini Salad you will need…
- 2 – 3 medium zucchinis
- 1 bunch of fresh mint
- 3 TBSP of extra virgin olive oil
- 1 TBSP of lemon juice
- ½ tsp of chili peppers – this is optional, you can adjust to taste as well
- Salt and pepper to taste
- Spiralize or julienne*, the zucchinis and toss them in a large bowl.
- Add the olive oil, lemon juice, chili peppers, salt and pepper to a small jar and shake it up (with the lid on!). Pour the dressing over the zucchinis.
- Tear up the mint, and add it to the zucchinis.
- Toss everything together until it’s well coated in the dressing. Enjoy!
*Before I got my spiralizer, I used to peel the zucchini into long ribbons by hand. It’s a bit labour-intensive, but worth it if you’re not confident in your julienning skills. Just run your peeler along the zucchini lengthwise.