August 9, 2016

Zucchini is rampant this time of year and I honestly can’t get enough. Side note: I have been saying rampid my entire life only to learn of my embarrassingly foolish mistake after attempting to write this blog post. LMAO. RAMPID. Its rampant, you idiot. That’s what you get for trying to use fancy words.

Rampant (adj.): (of a plant) lush in growth, luxuriant, lush, rich.

Got it. Check.

ANYWAYS, we picked up a ton of zukes for cheap at Trader’s and had them with dinner the past couple of nights. They are so yummy spiralized and sautéed with pesto or coated lightly with oil and charred on the grill. This recipe is an easy summer salad that would be a great to bring to a cookout. It’s dressed simply with lemon, olive oil and fresh herb, the flavor only gets better the longer it sits in the fridge (though highly unlikely it will last that long). It also comes together in less than 10 minutes. Sold.

Notes: A little skin helps keep the salad crunchy but remove it altogether if you prefer. (Hey, mom.)


Juice of 1 lemon
2-3 Tbsp extra virgin olive oil
1 tsp Dijon mustard
Salt + pepper to taste
2 zucchinis, chopped into about 1 inch cubes
1/2 cup Kalamata olives, roughly chopped
1/3 cup feta cheese
1 Tbsp fresh parsley + mint, roughly chopped

Make dressing with first 4 ingredients in a large mixing bowl. Peel zucchinis and chop into 1 inch cubes. Add to bowl with herbs, olives and cheese and lightly toss until evenly coated with dressing. Serve chilled.

Serves 4-6

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