Zucchini Salad

I threw the original version of this together on the fly before an event. It was so well received I figured I should cobble together an actual recipe.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add dill, thyme, garlic powder, vinegar, peach preserves (if using), soy sauce, lemon zest, olive oil, mustard, salt, and pepper to a mixing bowl or tall narrow mixing container if using immersion blender.

Step 2

Mix or blend until well combined and emulsified. Set aside.

Step 3

Top and tail zucchini, slice into roughly 3 inch by 1/4 inch batons. Place into a large mixing bowl. Optionally you could also use a spiralizer to process your zucchini into zoodles.

Step 4

Trim tail off of yellow squash. Grate squash through standard sized grater holes. Squeeze out some liquid if very wet. Add grated squash to the mixing bowl.

Step 5

Quarter grape tomatoes and add to the mixing bowl.

Step 6

Halve and peel 1/2 of a large red onion. Cut the half into quarters but not quite through to the root. Thinly slice the onion equatorially. Add to mixing bowl.

Step 7

Add your previously prepared vinaigrette to the mixing bowl. Toss to coat well and evenly distribute all of the ingredients. This is a very wet salad on purpose, don't freak out if it's "soupy".

Step 8

Can be served immediately but is better after a day in the fridge to allow everything to get to know each other. Serve using a slotted spoon to drain off some dressing.

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