Chris Searl
Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.
Ingredients
6 Servings
1
teaspoon finely grated lemon zest
3
tablespoons fresh lemon juice
3
tablespoons olive oil
1
tablespoon Dijon mustard
1
teaspoon honey
1
teaspoon soy sauce
Kosher salt and freshly ground black pepper
1½
pounds mixed zucchini and summer squash, thinly sliced
2
cups baby sorrel leaves or other small greens
3
tablespoons unsalted, roasted pumpkin seeds (pepitas)
½
ounce Parmesan, finely grated
⅓
cup unsalted, roasted macadamia nuts, coarsely chopped
Preparation
Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 16 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 8 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 5 Sodium (mg) 130
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