ZUCCHINI****Green and Yellow Zucchini Salad

By Unblond1

30/07/16 - This was very good. I served it over some lettuce as a side for prosciutto-wrapped (Basque) shrimp. Jury's still out on whether the salting/soaking is necessary though.

Ingredients

• 1 small to medium yellow zucchini
• 1 small to medium green zucchini
• Salt
• 2 Tbsp extra virgin olive oil
• 2 Tbsp white wine vinegar
• 3/4 tsp sugar
• freshly ground black pepper to taste
• 1 small clove garlic, minced
• 1/4 cup red onion, sliced and slices quartered
• 1/2 cup chopped sweet bell pepper (any combination of red, yellow, orange)
• 1/4 cup pitted and sliced Kalamata or oil-cured olives (about 10-12)
• 1 Tbsp finely chopped fresh parsley
• 1 Tbsp minced fresh dill
• 1 Tbsp julienned fresh basil

Details

Servings 4

Preparation

Step 1

Chop off the ends of the yellow squash and zucchini and cut the squashes, lengthwise in half.
Slice about ¼ inch thick, forming half-moon shaped slices and spread in a colander.
Sprinkle uniformly with salt, toss, sprinkle again and toss. Let sit for 25-30 minutes to remove excess liquid.
Meanwhile, mix dressing and add garlic and red onion to it. Marinating in the dressing while the squash and zucchini sit will mellow the garlic and red onion.
Rinse yellow squash and zucchini well and blot dry on paper towels.
Mix all ingredients with dressing in a bowl and let marinate at least 20 minutes.
Taste, add salt, pepper if needed and serve, either on its own or over greens of choice.

Nutrition Facts - 4 Servings

Calories 96.0
Total Fat 9.0 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 170.5 mg
Potassium 81.5 mg
Total Carbohydrate 3.5 g
Dietary Fiber 0.9 g
Sugars 0.3 g
Protein 0.5 g