Minted Zucchini Salad Recipes

MINTED ZUCCHINI SALAD

Minted Zucchini Salad image

Provided by Joanna Schmida

Categories Salad Food Processor No-Cook Picnic Kid-Friendly Quick & Easy Mint Zucchini Summer Vegan Raw Gourmet Florida Small Plates

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 tomato
1 1/2 tablespoons fresh lemon juice
3 tablespoons extra-virgin
olive oil
1/3 cup packed fresh mint leaves
1/4 cup packed fresh flat-leafed parsley leaves
3 medium zucchini (about 1 pound total)
Garnish: fresh mint sprigs

Steps:

Cut tomato into 1/4-inch dice and transfer to a small bowl. In another small bowl whisk together lemon juice, oil, and salt and pepper to taste.
In a food processor finely chop mint and parsley. Replace chopping blade with shredding disk and shred zucchini over herbs. Transfer mixture to a large bowl. Drizzle three fourths vinaigrette over zucchini and toss with salt and pepper to taste. Pour off any juices from diced tomato and toss tomato with remaining vinaigrette and salt and pepper to taste. Divide zucchini salad among 4 plates, mounding it, and make an indentation in center of each mound. Fill indentations with tomatoes and garnish with mint.

MINTED ORZO AND ZUCCHINI SALAD

Minted Orzo and Zucchini Salad image

Make and share this Minted Orzo and Zucchini Salad recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried orzo pasta
2 large zucchini, cut into long 1/2-inch-thick diagonal slices
1 tablespoon extra virgin olive oil
sea salt & freshly ground black pepper
6 ounces feta cheese, cubed
2 ripe tomatoes, chopped
1/2 cup pitted kalamata olive
2/3 cup extra virgin olive oil
5 tablespoons fresh-squeezed lemon juice
1 small garlic clove, minced
2 tablespoons chopped of fresh mint
sea salt & freshly ground black pepper

Steps:

Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer pasta to a large bowl.
Cover; chill in the refrigerator for 1-2 hours. Meanwhile, brush zucchini slices with olive oil, season and grill or broil until tender about 4-6 minutes per side. Let cool and cut into bite-sized pieces.
Add to orzo with Feta, tomatoes, and olives; stir to combine. Whisk dressing ingredients together in a small bowl.
Pour dressing over pasta mixture; toss to coat. Season to taste with salt and pepper. Cover; refrigerate for several hours until flavors blend.

Nutrition Facts : Calories 686.4, Fat 51.9, SaturatedFat 12.6, Cholesterol 40.1, Sodium 672.8, Carbohydrate 44.2, Fiber 4.7, Sugar 7.5, Protein 14.7

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