Zucchini Salad with Lemon-Tahini Dressing

This zucchini salad pairs our Meaty Grilled Zucchini and a lemony Middle Eastern-style dressing (and 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.

zucchini-salad-lemon-tahini-dressing

1 lemon, juiced (about 3 tablespoons)
2 tablespoons tahini
2 tablespoons extra virgin olive oil
1 tablespoon water
1 clove garlic, grated
sea salt and freshly ground black pepper, to taste
1 recipe Meaty Grilled Zucchini
1 tablespoon fresh mint, finely chopped

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.

Prep time: 10 minutes

Cook time: 0 minutes

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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