Chop Chop Salad 3

Hi,

Here's another riff on the chop chop salad. We had this last night for dinner. It doesn't really qualify as so labor intensive as the first chop chop salad, but #3 has similar ingredients.

4 total, green and yellow zucchini

Cut the zucchini into rod shaped pieces. (They don't have to be match stick sized) I cut them the length of the zucchini and R & J thought they were a bit long. Instead I would suggest slicing the zucchini lengthwise into 3/8th inch slices, then stack and slice again into rods and then in half to make shorter rods.

1/2 teaspoon salt

Put zucchini and salt in collender. Toss to thoroughly mix the salt into the zucchini. Allow to sit for at least 15 minutes to draw out moisture from the zucchini. Meanwhile prepare the dressing.

Juice from 1 lemon
2 tablespoons olive oil
2 green onions thinly sliced
2 garlic cloves, finely minced
Pepper

Mix the above ingredients together. After the zucchini and salt have sat, taste the zucchini. It shouldn't be overly salty. If so, rinse the zucchini and drain. Pour the dressing over the zucchini, mix and arrange in serving bowl.

Walnuts or pecans coarsely chopped

The nuts are totally optional, but if you have some available they add a nice texture to the salad.  If you use a mix of yellow and green zucchini, the colors are very pretty and summery. If you have some available you can add some cilantro or parsley for some added color.

It's fun the zucchinis aren't cooked. I never cared for mushy zucchinis. Hope you're eating your veggies.

Hugs,
Mameekosan