Lemony Zucchini Slaw
This salad of julienned zucchini is dressed in yogurt and tossed with a generous amount of lemon juice and zest. Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds small zucchini or summer squash, preferably a mix of colors
- Salt and pepper
- 1tablespoon grated lemon zest
- 3tablespoons lemon juice
- 1cup plain whole-milk yogurt
- 1tablespoon thinly sliced chives
- 2tablespoons roughly chopped chervil
- 2tablespoons roughly chopped mint
- 2tablespoons roughly chopped sorrel
- 4ounces feta cheese, crumbled, for garnish
- 3tablespoons pine nuts, lightly toasted, for garnish
Instructions
Step 1
Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.Step 2
Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.Step 3
Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.