Zesty Summertime Zucchini Salad
This delicious recipe features summer squash AKA zucchini combined with edamame, tomatoes, dill, and lemon for a flavorful summer salad. This salad is packed with plant based protein, vitamins, minerals, & fiber.
Use yellow summer squash for a pop of color. Adjust the herbs and seasonings based on your personal preferences or health goals.
Eat 1/2 cup serving as a side or a whole cup as an entree.
1 cup yellow onion, chopped
1/2 cup + 2 Tablespoons water
2 Tablespoons apple cider vinegar
1/2 teaspoon of tarragon
1/4 teaspoon ground sea or Himalayan salt
1/4 teaspoon fresh ground pepper
4 cups zucchini or summer squash, grated or zoodles (zucchini noodles)
2 Tablespoons fresh dill, finely chopped
1 Tablespoon fresh lemon zest
2 Tablespoons fresh lemon juice
2 cloves of garlic
1 1/2 cups shelled edamame, thawed
1 cup grape tomatoes, halved
In a small saucepan, combine onion, 1/2 cup water, vinegar, tarragon, salt, & pepper. Cook over medium heat, uncovered until onions are soft. There should be about 2-3 Tablespoons of liquid remaining. When cooking is completed, pour mixture into a bowl to cool and set aside.
In a medium bowl, combine zucchini, dill, lemon zest, edamame, and grape tomatoes by gently tossing together.
Once onion mixture is cooled, combine (including the liquid) with lemon juice, garlic, and 2T of water in blender. Blend on high until smooth like a salad dressing.
Pour dressing over zucchini mixture and toss gently.
After grating zucchini, let drain in colander for 20-30 minutes and pat dry. The dressing will adhere to the zucchini better and the dish will be more flavorful.
Seasonal or favorite herbs can be substituted for the tarragon and dill.