• Everyday Life
  • Recipes
    • Appetizers & Snacks
    • Beverages
    • Breads and Baking
    • Breakfast
    • Cookies
    • Desserts
      • Cheesecake
    • Salad Dressings
    • Seasonings and Sauces
    • Soups and Stews
    • Vegetables
  • The Journey Girl Travels
  • Life in Germany
  • More Categories
    • Memories

The Journey Girl

CATEGORIES         COOKBOOK         CONTACT ME

Refreshing Summer Zucchini Salad

August 23, 2017 by Karen Giebel Leave a Comment

Jump to Recipe Print Recipe

As summer marches steadfastly onward, the quest to find new uses for Zucchini continues. Two Zucchini plants are plenty for us but when someone made it his mission to plant 10 of them, the mission became mission impossible! But never the less, I persevered and took an old standby recipe and cranked it up a bit by using my Zoodle maker and made oodles of zoodles. Then I finished it off with a nice splash of White Balsamic Vinegar which BTW has become my new love. And true love it is! This stuff is another nectar from the gods and does so much to enhance the flavor of what might otherwise be a so-so, ho-hum vegetable dish. A plus for me is that this recipe is motor home friendly, meaning it is so simple to prepare in the confines of our temporary digs. Winner!

Just 6 simple ingredients plus salt n pepper transform yet another Zucchini into a side dish worthy of any guest table!

This is what we’ll need.

Refreshing Summer Zucchini Salad

Crisp Zucchini zoodles marinated for an hour in a simple, quick dressing with a nice touch of Garlic. Finished with a splash of White Balsamic Vinegar, this is so tasty that no one will think of complaining they are eating Zucchini yet again.
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 1 hr 15 mins
Servings 4 People

Ingredients
  

  • 1 pound small Zucchini I used 3 small, tender Zukes
  • 2 TBSP fresh Lemon Juice
  • 1 TSP minced Garlic
  • 2 TBSP Extra Virgin Olive Oil
  • 2 TBSP fresh Basil chopped
  • 1 TBSP White Balsamic Vinegar
  • Salt and Pepper to taste

Instructions
 

  • Shred the Zucchini using a vegetable Zoodle maker. Alternately, you could slice the Zucchini paper thin using a Mandolin. Place the zoodles in a medium size non metal bowl.
  • Isn't this just pretty? I love the different shades of green.
  • Squeeze the Lemon Juice and add to the Zucchini.
  • Mince the Garlic and add to the Zucchini.
  • Drizzle 2 TBSP Extra Virgin Olive Oil over the top of the Zucchini.
  • Add that finely chopped Basil.
  • Top off the Zucchini Salad with a splash of White Balsamic Vinegar. Add several grinding of Black Pepper and about 1/4 TSP Salt. Give it a good toss to combine then refrigerate for about an hour.
  • Serve it up and expect to get requests for the recipe from other friends and neighbors looking ways to use up their supply of Zucchini! This is a wonderful, delicious side dish for grilled Chicken or even a fresh grilled Salmon Filet. Enjoy!
  • And as usual, my heartfelt "thanks" for stopping by today! Summer has gone by so fast and I sincerely hope you all have had a chance to slow down and enjoy a pot luck BBQ or 2 with your family and friends. We have been blessed with invitations this summer to share good food with wonderful friends and both Sparky and I truly appreciate that friendship!
  • Please stop by and share a comment or 2. www.thejourneygirl.com. I love hearing from you all! Journey on!
  • Hugs and much love from me, Karen, TJG
Tried this recipe?Let us know how it was!

Share this:

  • Email
  • Facebook
  • Print
  • Twitter
  • Pinterest

Filed Under: Recipes Tagged With: Salad, Summer, White Balsamic, Zucchini

« Skillet Fried Zucchini with Creamy Roasted Red Pepper Aioli
Alpacas, because why?? »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Nice to meet you

Karen Giebel, the Journey GirlHello and "WELCOME" to the Journey Girl! I'm Karen, a happy, optimistic retired RN living out my dreams with my husband Dan up here in the back of the beyond in Ferry County, Washington. High up in the mountains just 20 miles from the border with British Columbia, Canada. I enjoy writing and sharing with my friends all about our lives raising Alpacas, growing our gardens, all the gorgeous birds and wildlife that surround us. Sharing stories of our daily lives as we travel this journey through life. Cooking is my passion and I solve all the world's problem while standing at my stove and I love sharing my recipes with you. I am glad you are all here with me today and every day. Journey on!

What’s New?

Journey Girl Cooks Cookbook page link button

Let’s Get Social

  • Facebook

Get Blog Updates

Categories

  • Back of the Beyond in Ferry County, Washington (40)
  • Everyday Life (51)
  • Life in Germany (21)
  • Memories (5)
  • Pickles (3)
  • Recipes (226)
    • Appetizers & Snacks (26)
    • Beverages (7)
    • Breads and Baking (28)
    • Breakfast (27)
    • Cookies (9)
    • Dairy and cheese (3)
    • Desserts (23)
      • Cakes (7)
      • Cheesecake (2)
    • Jams and Jellies (1)
    • Main Dishes (23)
    • Pickles (4)
    • Rice (3)
    • Salad Dressings (10)
    • Salads (10)
    • Seasonings and Sauces (11)
    • Soups and Stews (22)
    • Vegetables (15)
  • Side Dishes (29)
  • Soups and Stews (5)
  • The Journey Girl Travels (72)
  • Washington (8)

Copyright © 2023 The Journey Girl · Privacy Policy · Website by:Web Radish