Moroccan Zucchini Salad

In March, when Peggy Markel was cooking in my kitchen, she provided a bundle of Moroccan recipes that we never had time to try. This salad of zucchini and mint is a version I adapted from one of those recipes. It’s fresh and bright and a terrific side dish to a summer meal.

 

Moroccan Zucchini Salad with Mint

About 2 cups of chopped zucchini

1 teaspoon of cumin, toasted

1 small clove of garlic*, thinly sliced

4 tablespoons olive oil

2 tablespoons lemon

Pinch of red pepper flakes

2 tablespoons of mint, chopped fine

Salt to taste

 

 

Cook the zucchini for 5 minutes in simmering salted water. While the zucchini cooks, toast the cumin in a small dry pan until it releases fragrance.

 

When the zucchini is done, plunge it into a bowl of ice water to stop the cooking process and keep the zucchini firm. Once it has cooled completely, remove the zucchini from the ice bath and dry on a clean kitchen towel. Mix the rest of the ingredients in a bowl, stir in the zucchini, and serve cold.

 

*Slicing garlic: I use my mandolin to slice the garlic. It creates thin, even slices, but watch your digits.

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