Vegan Zucchini Salad

0
28

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.

Prep:

10 mins

Cook:

15 mins

Total:

25 mins

Servings:

4

Yield:

4 servings

Ingredients

  • 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

Directions

  • 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)