Salads without lettuce are my favorite! Most because I feel like I’m eating grass when I eat lettuce but that’s a story for another day. This super easy to make Zucchini Salad is perfect for a weeknight summer side dish. It is easy to pull together, doesn’t require any cooking and tastes amazing. It is a great way to get the kids (and maybe the partner!) to eat their veggies.
The super simple vinaigrette brings so much brightness to this dish. Using red wine vinegar instead of white vinegar is just a different flavor that give a little less zing and a little more smooth – if that makes sense. You might be wondering about eating raw zucchini – it’s totally yummy! The fact that it’s slightly softer makes it a great balance to the crunch of the carrots.
When I made this I made it along with an Orange BBQ Chicken. I simple grilled some chicken breasts that I had seasoned with salt, pepper, and garlic powder. I then made a quick orange marmalade and then added in my bbq sauce ingredients (tomato puree, bourbon, honey, Worcestershire sauce, garlic, onion) and pureed it all together. I brushed it on the chicken while it was cooking and voila! Simple summer weeknight dinner.
Now Let’s Get Cookin’!
- 2 Zucchini cut into 1-inch pieces
- 2 Carrots cut into 1-inch pieces
- ½ Red Onion Diced
- 2 tbsp Fresh Chives chopped
For the Vinaigrette
- ½ cup Avocado Oil
- ½ cup Red Wine Vinegar
- ¼ cup Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Dill
- 1 tsp Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Pepper
- Prepare all of the ingredients.
- Add veggies to a large bowl.
- Combine sauce ingredients in a smaller bowl then pour over veggies. Toss to coat.
- Cover at place in refrigerator for at least 1 hour (up to 3 days)
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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