Description
A bright and crisp summer salad featuring thinly shaved zucchini, toasted hazelnuts, and a zesty lemon-mustard vinaigrette.
Ingredients
Scale
- 3/4 cup hazelnuts
- 4 medium zucchini
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small shallot, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh mint (or basil)
- Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F (175°C). Toast hazelnuts for 8–10 minutes on a rimmed baking sheet, shaking halfway through.
- While the nuts cool, shave zucchini into thin ribbons using a mandoline or vegetable peeler.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced shallot, kosher salt, and black pepper.
- Toss zucchini with half the dressing, add chopped hazelnuts and mint, then spoon remaining dressing to taste.
- Let sit for 8–10 minutes to meld before serving; finish with flaky sea salt.
Notes
For best results, shave zucchini thinly and toast hazelnuts until golden. Store any leftover dressing separately.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: No-cook salad with toasted nuts
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg