Rooted in the Pacific Northwest

Zucchini Salad with Basil and Toasted Hazelnuts

DifficultyIntermediate

Late Summer is a time when many of us have zucchini coming out of our ears so to speak. Whether it's our our garden grown or a neighbours, I'm always left wondering, after baking endless zucchini muffins just what to do with it all. This salad is very hearty and doesn't involve any cooking which is always a plus during the hot days of summer. I always use my little toaster/convention oven to toast the nuts as it won't heat up the whole house.

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Yields6 Servings
Prep Time25 minsTotal Time25 mins
 ⅓ cup Extra Virgin Olive Oil Always use Cold Pressed olive oil
 2 tbsp Freshly squeezed Lemon Juice
 1 tsp Sea Salt
 ¼ tsp Black Pepper
 1 Garlic Clove, finely minced A Microplane grater works best for this
 ¼ tsp Red Chilli Flakes
 2 lbs Medium Zucchini, ends trimmed
 1 Large Handful of Fresh Basil leaves, thinly sliced
 1 Large Handful or Raw Hazlenuts, toasted and choppedToast at 350 Degrees F for about 10 min (check carefully so they don't burn)
1

Whisk the oil, lemon juice, garlic and salt and pepper in a medium bowl; Set aside. Using a vegetable peeler slice the zucchini from top to bottom creating ribbons. Keep rotating the zucchini to slice all the sides. Discard the core that is left as it will most likely be a bit seedy. Place the ribbons in the bowl with the dressing.

2

Gently toss the zucchini ribbons in the bowl with the dressing using your hands. Add the sliced basil. Just before serving add the chopped hazelnuts

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Ingredients

 ⅓ cup Extra Virgin Olive Oil Always use Cold Pressed olive oil
 2 tbsp Freshly squeezed Lemon Juice
 1 tsp Sea Salt
 ¼ tsp Black Pepper
 1 Garlic Clove, finely minced A Microplane grater works best for this
 ¼ tsp Red Chilli Flakes
 2 lbs Medium Zucchini, ends trimmed
 1 Large Handful of Fresh Basil leaves, thinly sliced
 1 Large Handful or Raw Hazlenuts, toasted and choppedToast at 350 Degrees F for about 10 min (check carefully so they don't burn)

Directions

1

Whisk the oil, lemon juice, garlic and salt and pepper in a medium bowl; Set aside. Using a vegetable peeler slice the zucchini from top to bottom creating ribbons. Keep rotating the zucchini to slice all the sides. Discard the core that is left as it will most likely be a bit seedy. Place the ribbons in the bowl with the dressing.

2

Gently toss the zucchini ribbons in the bowl with the dressing using your hands. Add the sliced basil. Just before serving add the chopped hazelnuts

Zucchini Salad with Basil and Toasted Hazelnuts
IngredientsDirections