Happy Monday! How was everyone’s weekend? Mine was good…complete with Friday night happy hour drinks with a colleague (which led to sleeping through my 8:30 yoga the next morning), successful blogging, HOURS of shopping with Kara and Cliff, and…well you know…trapeze.
Has anybody ever done trapeze? I know this is random, but I’m just getting home and am still riding out the rest of this adrenaline rush. I went with 2 girlfriends and we nailed it. Actually, they nailed it. I got it right the third time, after I started listening to the instructor at the bottom calling out the next move.
Besides that life adventure, LLP had some success stories in the kitchen. I’m excited for what will be posting in next few weeks. This particular recipe we made 2 weeks ago and served it alongside our Pretzel & Macadamia Crusted Cod. The combo made a really flavorful and healthy pairing.
Over the summer we made a similar salad and loved it so much we wanted to mix it up and try again. We changed the vinaigrette and the veggies, but the idea is almost the same. I loved the color and taste of both recipes, but this one in particular suited my tastes better because I prefer squash over asparagus.
Here’s what you’ll need
Use the attachment on a food processor to julienne the veggies. Then place in a strainer over a bowl and salt
Meanwhile whisk together the dressing ingredients; set aside.
Use a towel to press out any excess liquid. Then toss the veggies in the vinaigrette
Top with sliced almonds and chives, serve immediately.
Zucchini Salad
Ingredients
- 1 zucchini
- 1 yellow squash
- 1 carrot
- 1 tbsp shallot, minced
- 1 clove garlic, minced
- juice of ½ a lemon
- 2 tbsp olive oil
- salt and pepper, to taste
- 1/4 cup slivered almonds
- 2-3 tbsp chives (or other fresh herb), minced
Instructions
- Use the attachment on a food processor to julienne the zucchini, squash and carrot. Place a colander inside another bowl, then add the veggies to the colander. Sprinkle with a teaspoon of salt then toss together. Let stand for 10-20 minutes. Veggies should become limp, but still have a bite to them.
- Meanwhile, in a small bowl, whisk together shallot, garlic, lemon juice and olive oil. Season to taste with salt and pepper.
- Shake off excess liquid from veggies and gently pat dry with a paper towel. Taste the veggies for seasoning and add a sprinkle more salt, if needed.
- Add the veggies to a medium bowl and spoon ½ the vinaigrette over top. Use tongs to toss and coat the veggies evenly. Add more vinaigrette, if desired. Top with fresh herbs and slivered almonds; serve immediately.
