Vegan Zucchini Salad (Served Cold)
A wonderful summer salad, especially with zucchini from the yard or the farmer’s market. Tip: Smaller zucchini usually have more flavor than the big ones.
- 2 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups cubed zucchini
- 7 saffron threads
- ½ teaspoon ground cumin
- 1 pinch ground turmeric
- salt to taste
- freshly ground white pepper
- ½ lemon, juiced
- 1 tablespoon chopped fresh mint
- Step 1
Heat olive oil in a skillet over medium heat and cook onion and garlic until softened, about 4 minutes. Add zucchini, saffron, cumin, turmeric, salt, and pepper. Cook and stir until zucchini are softened but still firm to the bite, about 8 minutes. Remove from heat and allow to cool.
- Step 2
Drizzle zucchini mixture with lemon juice and season with salt and pepper. Sprinkle with mint. Serve chilled or at room temperature.
(For more great recipes, visit AllRecipes.com)