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Close up of Zucchini Cucumber Mint Salad

Zucchini Cucumber Mint Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 8 Minutes
  • Total Time: 28 Minutes
  • Yield: 4 Servings 1x
  • Category: Salad, Side
  • Method: Stovetop
  • Cuisine: Middle Eastern Inspired
  • Diet: Vegan

Description

Bursting with freshness and flavor, this Lebanese-inspired Zucchini Cucumber Mint Salad is a true summer sensation.

Inspired by America’s Test Kitchen


Ingredients

Scale

Skillet Ingredients:

  • 1 medium zucchini (11 to 12 oz.), large dice
  • ½ teaspoon sea salt (+/-) *

Salad Ingredients:

  • 3 small Persian cucumbers, small dice
  • .5 oz. fresh mint, fine chop *
  • ¼ cup finely chopped red onion
  • ½ cup finely chopped fresh parsley

Dressing Ingredients:

  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon tahini
  • 1 teaspoon pure maple syrup (+/-)
  • ½ teaspoon sumac
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon sea salt (+/-) *

Other Optional Ingredients:

  • 3 Tablespoons toasted pine nuts

Instructions

  1. If including toasted pine nuts, simply place the pine nuts into a dry skillet over medium heat, stirring constantly until fragrant and lighted toasted. Be careful as pine nuts burn easily. Immediate remove from the skillet to cool as they will continue to toast (and possibly burn) if left in the skillet.
  2. If using the same skillet that the pine nuts were toasted, rinse the pan with water to remove any pine nut fragments. Heat a large dry skillet over medium heat, as soon as the skillet is hot, add the diced zucchini and sprinkle with ½ teaspoon of sea salt. Sauté over medium heat for 4 minutes, stirring occasionally, then after 4 minutes immediately remove the sauteed zucchini from the pan and place into a fine-mesh strainer over a bowl to collect any moisture and place the sauteed zucchini with the strainer and bowl into the refrigerator to cool for a minimum of 10 minutes.
  3. In a small bowl, add all the Dressing Ingredients, whisk until smooth and emulsified, set aside.
  4. In a large bowl, add all the Salad Ingredients, the cooled, sauteed zucchini, and the toasted pine nuts, gently mix, then pour the dressing over the salad ingredients and gently mix. Serve and enjoy!

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings: 4