Marinated Zucchini Salad with Pistachios and Feta
Shaved salad with marinated zucchini and fennel, topped with creamy goat cheese and crunchy pistachios
Servings: 6 people
Equipment
- Mandoline
Ingredients
- 2 Zucchini Medium to Large
- 2 Fennel Bulbs Large
- 1/2 Cup Loosely Chopped Fresh Dill
- 1/2 Cup Fresh Parsley
- 1/3 Cup Lemon Juice (Approx 1 & 1/2 lemons)
- 1 tbsp White Wine Vinegar
- 1/3 Cup Extra Virgin Olive Oil
- 1 tsp Maple Syrup
- Kosher Salt
- 2 Cups Watercress or Microgreens
- 4 Scallions white and green parts sliced thin
- 1/2 Cup Roasted Pistachio Nuts
- 1/2 Cup Feta crumbled by hand
Instructions
- In the fresh and save bowl, start by shaving the fennel bulbs. Shave the zucchini and add in the dill and parsley.
- Toss with the lemon juice, vinegar, olive oil, maple syrup, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside and marinate for at least 15 minutes. If you’re making ahead, vacuum seal your salad bowl with the Zwilling vacuum and put it in the fridge until you’re ready to serve.
- When you are ready to serve the salad, add the greens and scallions. Toss gently but thoroughly.
- Serve in the bowl or on a large platter topped with the feta, pistachios, a sprinkle of salt and another drizzle of extra-virgin olive oil.
Nutrition
Serving: 6portions | Calories: 246kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 200mg | Potassium: 741mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1377IU | Vitamin C: 40mg | Calcium: 159mg | Iron: 2mg
