Roasted Zucchini and Mint Salad

By LaLaCooks

This summer salad is light and refreshing with the crunch of almonds and croutons and the brightness of mint and lemon juice. Try it — you’ll love it as much as our customers do. It’s a perfect antipasto, but also can be a side salad. Your choice.

Ingredients

• 8 zucchini, halved lengthwise
• 4 sprigs fresh mint
• 2/3 About 2/3 cup croutons
• 1/2 About 1/2 cup toasted almonds
• 1/2 cup extra virgin olive oil
• Juice of 3 lemons
• Kosher salt and freshly ground black pepper
• Fresh mint leaves

Details

Servings 4
Cooking time 30mins
Adapted from cookstr.com

Preparation

Step 1

1 Preheat the oven to 500°F.

2 Lay the zucchini on a baking sheet, skin side up, and bake for about 8 minutes, or until the zucchini are golden brown on the flat, fleshy side. Let the zucchini cool slightly and then slice into half moons.

3 In a bowl, mix the zucchini, mint sprigs, croutons, and almonds. Drizzle with olive oil and lemon juice, toss, and then season to taste with salt and pepper.

4 Arrange on a serving platter and garnish with fresh mint leaves.