I’ve been on a roll with salads, if I do say so myself. I eat salads probably 4 or 5 times a week, at least, so I’m always throwing things together in a bowl or a tupperware. Most of the time, they’re rather thoughtless: I throw in whatever I have on hand in my veggie drawer – often, with an emphasis on eating what’s likely to go bad first.
Every once in a while, though, I assemble a salad with a little more thought, and maybe even a goal in mind – and the results are fantastic. In recent months I’ve created two different salads with raw asparagus (see them here and here), and my most recent salad recipe post was for a tasty watermelon salad.
Lately, I’ve been enjoying salads that don’t use lettuce or greens as a base. Different is good, and I’ve been bored with greens lately (kale being the notable exception). I’ve also been buying a lot of zucchini lately – it holds up well in the fridge, it’s easy to chop up, it’s high in fiber, vitamin c, and potassium (for starters), it’s 20 calories a cup, and – oh yeah – It’s delicious.
So, this weekend I thought I’d make a salad with zucchini as a base. Any guesses on what the first ingredient is that you’ll need?
ZUCCHINI! Using the slicer side of my box grater, I sliced up 5 zucchinis, which took all of 2 minutes. Then, I stacked up the rounds, and cut them in half, and ended up with a bowl of half-circle-shaped zucchini pieces:
Then I added to the bowl:
1 yellow squash. I sliced and halved the pieces like I did the zucchini:
Roma Tomatoes. I ended up using 5 small ones. I cut off the stem end, sliced them in half lengthwise, and, using a spoon, scooped out the seeds (I didn’t want the extra liquid in the bowl), then chopped them into pieces:
One Half of a Small Red Onion, and 3 Scallions. A little raw onion goes a long way, so I only chopped up half of one, and I thought scallions would add some color and a little more onion flavor that wouldn’t be as strong. Both types of onions are in the bowl:
One Red Pepper. Diced. For crunch.
Mint. About 9-10 leaves, minced as fine as I could get them. Fresh herbs brighten up any salad!
Now for the dressing. Most of the time, I’m fine with using whatever bottled dressing catches my eye in the door of my fridge, but today I wanted to make a dressing, so I whipped up a lemon-mustard number that I ended up really enjoying. I got a small container, and squirted 2-3 tablespoons of dijon mustard:
Then the juice of 1 and a half lemons:
And about 2 teaspoons of olive oil. Then the lid goes on the container, and I shook it, shook it, shook it…
…until it was all incorporated:
Tangy and delicious! I dumped it all on the salad, gave it a stir, and…
Are you ready to see the end result?
Man oh man is that salad delicious! Lots of flavors, lots of textures. I hope you try it – I’m sure you’ll love it!
Keep it up, David!