Zucchini Salad with Garlic Lemon Olive Oil and Walnuts
A fresh, flavor-packed side you’ll want on repeat all summer.
Ingredients
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced or thinly sliced
- 1 lemon, zest and juice
- ½ tsp za’atar
- 1 cup walnuts, toasted and roughly chopped
- 6 mini zucchini, thinly sliced
- Parmesan ribbons for garnish
- Fresh mint leaves for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Infuse the olive oil: In a small saucepan, warm the olive oil gently over medium-low heat. Add the garlic, lemon zest, and za’atar. Let steep for 5 minutes to infuse the flavors. Remove from heat and season with salt and pepper. Set aside.
- Toast the walnuts: On the stovetop or in the oven, toast the walnuts until fragrant and lightly golden. Let cool slightly.
- Prepare the zucchini: Wash and thinly slice the mini zucchini using a sharp knife or mandoline. Transfer to a large mixing bowl.
- Assemble the salad: Pour the infused olive oil over the zucchini. Add the toasted walnuts and squeeze in the lemon. Taste and adjust seasoning.
- Garnish and serve: Top with a generous amount of parmesan ribbons and fresh mint leaves just before serving. Serve immediately for the best texture and flavor.