This zucchini salad pairs our Meaty Grilled Zucchini and a lemony Middle Eastern-style dressing—you'll want this dressing on pretty much everything—for a match made in heaven. You can make the dressing up to 2 days ahead, cover, and refrigerate. Let it come to room temperature, before drizzling it over the squash.
Ingredients
- 1 lemon, juiced (about 3 tablespoons)
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 tablespoons water
- 1 clove garlic, grated
- sea salt and freshly ground black pepper
- 1 recipe Meaty Grilled Zucchini
- 1 tablespoon fresh mint, finely chopped
Instructions
- Whisk together first 6 ingredients in a small bowl. Cut the zucchini into 1-½-inch chunks. Arrange zucchini on a serving platter. Drizzle with dressing, and sprinkle with mint. Serve with extra dressing on the side.
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