Zucchini & pine nut salad
This Zucchini & Pine Nut Salad combines thinly shaved zucchini with toasted pine nuts, fresh mixed greens, and spearmint, all dressed in a light lemon-honey vinaigrette. It’s a refreshing dish suitable for a light lunch or as a side.
Cook time 10 min
Prep time 20 min
Ingredients:
4 zucchini1/4 cup olive oil
1/3 cup pine nuts
3 tsp lemon juice
1 tsp honey
2 cups mixed greens (or salad mix)
1/2 cup spearmint
This refreshing Zucchini & Pine Nut Salad combines the mild sweetness of zucchini with the rich, buttery flavor of pine nuts, all tossed together with a light lemon-honey dressing. It’s a perfect dish for a light lunch or a side for your favorite main course, featuring fresh mixed greens and spearmint to add a burst of herbal freshness.
Instructions:
- Rinse and dry the zucchinis.
- Using a vegetable peeler or a mandoline, shave the zucchinis into thin ribbons.
- In a dry skillet over medium heat, add the pine nuts.
- Stir frequently until they become golden brown and fragrant, about 3-5 minutes.
- Be careful not to burn them. Once toasted, remove from heat and set aside to cool.
- In a small bowl, combine the olive oil, lemon juice, and honey.
- Whisk together until well combined.
- In a large salad bowl, add the mixed greens.
- Gently fold in the zucchini ribbons and spearmint leaves.
- Pour the dressing over the salad and toss to coat everything evenly.
- Sprinkle the toasted pine nuts over the top of the salad.
- Serve immediately, enjoying the fresh and vibrant flavors of this zucchini and pine nut salad.
This Zucchini & Pine Nut Salad is a delightful and healthy addition to any meal. With simple ingredients and easy preparation, you can enjoy a flavorful, nutrient-rich dish that will impress family and friends. Bon appétit!
Zucchini & pine nut salad FAQ:
Since the zucchini is served raw in this salad, there's no cooking involved. The key is to slice it thinly into ribbons using a vegetable peeler or mandoline for the best texture.
Yes, you can substitute pine nuts with other nuts like walnuts, almonds, or pecans for a similar crunchy texture. Just ensure they are toasted for enhanced flavor.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Due to the moisture from the dressing and zucchini, it’s best consumed fresh.
Absolutely! You can use a balsamic vinaigrette or any light dressing of your choice. Just keep the flavor profile light to complement the fresh ingredients.
To adjust the serving size, simply scale the quantities of each ingredient proportionally. For example, if you want to serve half the number of people, halve all the ingredients.
Cooking Tips:
- Use fresh and firm zucchini for the best texture and flavor.
- Lightly toast the pine nuts in a dry skillet over medium heat to enhance their flavor.
- For the dressing, adjust the lemon juice and honey to your taste; a little more or less can balance the acidity and sweetness to your preference.
- Mix the salad just before serving to maintain the crispness of the greens and the zucchini.
- Feel free to experiment by adding other fresh herbs or a sprinkle of your favorite cheese for extra flavor.
Nutrition Facts
6 ServingsCalories 80kcal
Protein 2.83g
Carbohydrates 6g
Fiber 1.67g
Sugar 4.12g
Fat 16g
More recipes
Tuna-stuffed red pepper with cucumber and mustard
Easy Tuna-Stuffed Red Pepper with cucumber and mustard.
05 May 2026Leafy green and vegetable salad with lemon-tahini dressing
A refreshing leafy green salad with lemon-tahini dressing.
05 May 2026Mediterranean spinach salad with mango, pickles and tomatoes
A refreshing Mediterranean spinach salad with mango and pickles.
05 May 2026Honey kale salad with lemon
A refreshing honey kale salad with lemon and a hint of spice.
05 May 2026Spinach, ham and pear salad
A refreshing spinach, ham, and pear salad perfect for lunch.
05 May 2026Green beans with chickpeas
A refreshing green bean and chickpea salad with mustard vinaigrette.
05 May 2026Roasted pumpkin, asparagus, lentil & feta salad
Nutritious roasted pumpkin, asparagus, and lentil salad with feta.
05 May 2026