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Shaved Zucchini Salad with Plums, Herbs & Almonds Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Diet: Vegan

Description

A refreshing and vibrant shaved zucchini salad featuring golden plums, fresh herbs, toasted almonds, and crumbled soft vegan cheese, tossed in a tangy champagne vinegar dressing. This easy, no-cook recipe comes together quickly for a light and flavorful dish perfect for spring or summer.

Ingredients

For the Salad

  • 2 medium zucchinis
  • 2 golden plums (or peaches, nectarines, other variety of plum)
  • 2 teaspoons fresh thyme leaves, chopped
  • ⅓ cup flat leaf parsley, chopped
  • 3 tablespoons sliced almonds
  • 2 oz (56 grams) soft vegan cheese, crumbled

For the Dressing & Toppings

  • 1 small shallot, finely diced (about 3 tablespoons diced shallot)
  • 2 tablespoons champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • Sea salt and ground black pepper, to taste
  • ½ teaspoon ground dried chillies, or to taste

Instructions

  1. Pickle Shallots: Place the finely diced shallots in a small bowl and cover them with the champagne vinegar. Let them sit for 10-15 minutes to mellow their sharpness and infuse flavor while you prepare the rest of the salad.
  2. Toast Almonds: Toast the sliced almonds until golden and fragrant either by spreading them on a baking sheet and baking at 350°F (175°C) for 10 minutes, or by heating them in a skillet over medium heat for about 5 minutes, stirring frequently. Once toasted, set aside to cool.
  3. Shave Zucchini: Using a vegetable peeler, shave the zucchini lengthwise into thin ribbons. Continue shaving until about half an inch of the zucchini core remains, which can be saved for another use like stir fry or zucchini bread.
  4. Arrange Zucchini and Shallots: Spread the shaved zucchini ribbons on your serving plate, curling the pieces for an attractive presentation. Spoon the vinegar-soaked shallots evenly over the zucchini and drizzle all the leftover vinegar from the pickling bowl over the salad.
  5. Add Plums and Herbs: Cut the golden plums into small wedges and scatter them on top of the zucchini. Sprinkle the chopped fresh thyme and parsley evenly over the salad.
  6. Dress and Season: Drizzle the extra virgin olive oil across the salad. Generously season with sea salt and ground black pepper to your taste. Sprinkle ground dried chilies evenly over the salad to add a gentle heat.
  7. Add Almonds and Vegan Cheese: Gently crush the toasted almonds with your fingers and sprinkle them over the salad along with scattered bits of crumbled soft vegan cheese for creamy texture and flavor contrast.
  8. Rest and Serve: Let the salad sit for 5-10 minutes at room temperature to allow the vinegar and seasoning to soften the zucchini slightly. Serve immediately for optimal freshness and flavor.

Notes

  • You can substitute golden plums with peaches or nectarines depending on availability and preference.
  • For a nuttier flavor, try using toasted walnuts or pecans instead of almonds.
  • Leftover zucchini cores are excellent in stir fries, vegetable broths, or baked goods.
  • Adjust the amount of ground chili to your preferred spice level or omit it for a milder salad.
  • This salad is best served fresh but can be refrigerated for up to 1 day with slight texture changes.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Contemporary American

Find it online: https://saraflavors.com/shaved-zucchini-salad-with-plums-herbs-and-almonds-recipe/