Zucchini Salad

I’ve been staring at zucchini in the crisper drawer for days – and of course, it multiplied. I don’t know how it does that. One minute you have three little demure zucchini hanging out in the fridge, then suddenly there are eight, they are huge and they are staring back at you! There must be an algorithm for this monster…if three go in and eight come out the formula may be 2x + 2, but how does one explain their increase in size?

Not only are the zucchini in the fridge multiplying, but mother nature has determined that running the oven in our house is not an option. With temps in the 90s and dew points in the 70s, there will be no zucchini crusted pizza, gratin, or cake. I just can’t risk the respite of an air-conditioned space when facing these extremes. So the zucchini remained chilled, and it’s growth pattern stopped in a quick zing through the shredder. I tossed this salad in lemon, olive oil and agave like in the Sweet and Sour Slaw with Wilted Kale from a couple of weeks ago, and it turned out very light, refreshing and delicious.

Note: The zucchini will drain quite a lot of water once you put the salt on it, so it should be served shortly after combining the vegetables with the dressing.

Ingredients:

  • 4-6 medium zucchini and yellow squash, grated
  • 1/4 white onion, thinly sliced
  • 1 red pepper, grated
  • juice 2 lemons
  • 2 Tbs. olive oil
  • 2 Tbs. agave nectar
  • salt to taste.

Directions:

Grate and slice the vegetables. Squeeze the lemon over the zucchini, add the olive oil, agave and salt and mix well.

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