Zucchini and Pine Nut Salad

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Difficulty: Easy - for beginners
Serves: 4-6


2 pounds zucchini
3 TBS kosher salt
6 TBS minced red onions
1/4 C olive oil
2 TBS lemon juice
3 TBS toasted pine nuts*
1/4 cup shredded basil leaves (about 6 large leaves)


Rinse and cut the ends from the zucchini. Cut the zucchini in lengthwise quarters and then crosswise into 1/3- to 1/2-inch-thick slices. Do not slice thinner or the zucchini will turn mushy during salting.
In a mixing bowl, toss the zucchini slices with the salt to coat well. Turn the zucchini into a strainer and position it over the bowl to catch the liquid that drains. Set aside 30 minutes. You'll see when the zucchini is ready because the sharp cut comers will soften.
After 30 minutes, discard the liquid that has collected in the bowl and wipe the bowl dry. Rinse the zucchini well under cold running water until it tastes only slightly salty. Pat the zucchini dry in a kitchen towel and return it to the mixing bowl.
Add the red onions, olive oil, lemon juice and pine nuts; stir to combine well. Stir in the shredded basil; taste and adjust the seasoning before serving.

To toast pine nuts: Place the raw nuts in a small pan and toast them in the oven at 325 degrees 5 minutes until they are fragrant.


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