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Summer zucchini salad with seeds, parmesan, and mint and lemon dressing

Australian Gourmet Traveller recipe for summer zucchini salad with seeds, parmesan, and mint and lemon dressing.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
Summer zucchini salad with seeds, parmesan, and mint and lemon dressing
Summer zucchini salad with seeds, parmesan, and mint and lemon dressing

Ingredients

  • 5 small green zucchini
  • 1 tbsp mixed toasted seeds, such as sunflower, sesame and pepitas
  • To serve: finely grated parmesan
  • To serve: zucchini flowers, stamens removed and torn (optional)
Mint and lemon dressing
  • 1 cup (firmly packed) mint leaves
  • 125 ml extra-virgin olive oil (mild-tasting) (½ cup)
  • 1 small garlic clove, halved
  • Juice of 1 lemon, finely grated rind of ½

Method

Main
  • 1
    Slice zucchini into a bowl using a mandolin, season with ¾ tsp sea salt flakes and stand until zucchini softens (2 minutes). Drain well and pat dry with absorbent paper, then return to a dry bowl.
  • 2
    For mint and lemon dressing, blend ingredients in a blender until a fairly fine sauce forms. Pour over zucchini, toss to coat and season to taste.
  • 3
    Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.

Notes

Drink Suggestion: Perfumed white fiano. Drink suggestion by Max Allen