Description
This Charred Zucchini Salad features tender, smoky zucchini slices paired with a creamy lemon-garlic cottage cheese dressing. Enhanced by the crunch of roasted hazelnuts and the tang of crumbled feta, this fresh and vibrant salad is perfect for a light lunch or side dish.
Ingredients
Dressing
- 16 Ounces full-fat cottage cheese
- 3 Tablespoons olive oil
- ½ Teaspoon honey
- 1 small clove garlic, peeled and grated
- 1 Tablespoon lemon zest (about 1 small lemon)
- Salt, to taste
Zucchini
- 1½ Pounds zucchini (3 or 4 medium), stems removed
- 1 Tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon olive oil (for cooking)
Salad Toppings
- 2 Cups microgreens (loosely packed)
- ¼ Cup roasted hazelnuts, roughly chopped
- 4 Tablespoons crumbled feta cheese
- Extra-virgin olive oil, for garnish
- Additional lemon zest, for garnish
- Extra honey, for drizzling (optional)
Instructions
- Make the Dressing: Puree the cottage cheese in a blender or food processor until very smooth. Add 2 tablespoons of olive oil, honey, grated garlic, and lemon zest. Pulse a few times to combine. Taste and season with salt as needed.
- Prepare the Zucchini: Remove the stems of the zucchini and slice each in half lengthwise. Score the cut side of each zucchini half with shallow cuts. Rub the cut sides with 1 tablespoon olive oil and season generously with salt and black pepper.
- Char the Zucchini: Heat a skillet over medium-high heat and add 1 teaspoon olive oil. Working in batches if necessary, place the zucchini cut-side down and cook undisturbed for about 3 minutes until nicely charred. Flip the zucchini and cook for an additional 1 minute until tender-crisp. Remove from the pan and transfer to a cutting board.
- Cut the Zucchini: Cut the charred zucchini into bite-sized pieces suitable for salad.
- Assemble the Salad: Spread about ¼ of the lemon-garlic cottage cheese sauce over each serving plate. Top with ¼ of the microgreens, charred zucchini pieces, roasted hazelnuts, and crumbled feta cheese. Garnish with extra lemon zest, a drizzle of extra virgin olive oil, and optionally a drizzle of honey for added sweetness. Repeat for all four servings.
Notes
- For a nuttier flavor, toast the hazelnuts lightly at home if not pre-roasted.
- Use a grill pan or outdoor grill to char the zucchini if preferred for a smoky flavor.
- The salad can be served as a light main course or a side dish alongside grilled meats or fish.
- Adjust honey amount in the dressing to balance acidity and sweetness according to taste.
- Make sure to dry microgreens gently before adding to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
