Want to make a fried zucchini salad? This summer salad is a great way to use up an overabundance of zucchini. You can make a refreshing summer salad from grilled zucchini strips, beans, rocket and olives. A garlicky dressing with bright notes of lemon completes the dish.
This is a simple appetizer or main course, but it's filling and satisfying, making it great for a picnic or barbecue.
That's how fast you canprepare the summer salad!
Ingredients
For the dressing:
- Pulp of 1 lemon, finely chopped
- 1 small garlic clove, finely grated
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Chili flakes (optional)
For the salad:
- 2 medium zucchini
- 250g cooked beans
- 25 g rocket leaves
- 4 – 5 green olives, cut into thin slices
- A handful of fresh mint leaves, torn into small pieces
- Roasted hazelnuts
preparation
- While you prepare the salad, combine the lemon pulp and garlic in a small bowl. In combination with the lemon, the raw garlic loses its bite.
- Cut the zucchini lengthwise into 2 millimeter thick slices.
- Prepare a grill pan over medium heat. Spread the zucchini slices in a single layer on the heated pan and brush with olive oil. Grill the slices for 4 to 5 minutes. Then turn them over and grill them for another 3 minutes. Keep an eye on your zucchini as the cooking time depends on the heat and the thickness of the slices. Salt them and set them aside.
- Stir together the lemon juice, garlic and 1 tablespoon olive oil. Salt, pepper and as desired. If you like, you can add a bit of chili flakes.
- Mix the beans, arugula and sliced olives with the dressing. Place them in a large bowl and top with grilled zucchini slices. Garnish the salad with crushed mint leaves, you can also add toasted hazelnuts.
