Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.
Recipe information
Yield
6 Servings
Ingredients
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon soy sauce
Kosher salt, freshly ground pepper
1 1/2 pounds mixed zucchini and summer squash, thinly sliced
2 cups baby sorrel leaves or other small greens
3 tablespoons unsalted, roasted pumpkin seeds (pepitas)
1/2 ounce Parmesan, finely grated
1/3 cup unsalted, roasted macadamia nuts, coarsely chopped
Preparation
Whisk lemon zest, lemon juice, oil, mustard, honey, and soy sauce in a large bowl; season with salt and pepper. Add zucchini and squash, sorrel, and pumpkin seeds and toss to combine. Serve salad topped with Parmesan, macadamia nuts, and more pepper.
