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.

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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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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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.

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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