Zucchini Salad with Cheater’s Chili Oil

This Zucchini Salad with Cheater’s Chili Oil breathes new life into zucchini. Zucchini is finely sliced and dressed in an easy chili oil, basil-mint gremolata, toasted pistachios, and vegan feta.

– Extra virgin olive oil – Red pepper flakes – Zucchini – Fresh basil leaves – Fresh mint leaves – Roasted shelled pistachios – Lemon – Sea salt – Black pepper – Vegan feta

Ingredients

STEP 1

Start by roasting the nuts if you haven’t done so already or aren’t using pre-roasted nuts. You can do this on a sheet pan in the oven or in a dry frying pan.

STEP 2

Make the chili oil. Heat the chili flakes and olive oil in a small saucepan over low heat until it gently simmers. Take it off the heat after a few minutes and pour the oil into a bowl or jar.

STEP 3

Slice the zucchini in half, lengthwise. Then slice both halves in half, lengthwise, so you have four quarters. From there, slice the zucchini into ½-inch (~1 cm) pieces.

STEP 4

Make the herby pistachio topping next. Finely slice the basil and mint into ribbons. Chop the pistachios. In a bowl, combine the chopped herbs, chopped pistachios, lemon zest, flaky salt, and pepper in a bowl.

STEP 5

To assemble, drizzle some of the chili oil over the sliced zucchini.  Add a squeeze of lemon juice, then gently toss to combine.

STEP 6

Add the herby pistachio topping and vegan feta on top. Toss once more.  Taste, adding more salt or pepper to taste, more chili oil for richness, or lemon for tang. Enjoy!

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