raw zucchini salad with creamy lemon chive dressing
This recipe is my submission for August’s Go Ahead Honey it’s Gluten Free blogging event hosted this month by Kim over at The Food Allergy Coach. Her summer appropriate theme is Chill Out! meaning “no cook dishes” or ones that are “best served cold”. Perfect for when the weather is simply too hot to even conceive of turning on the oven or cook-top. This is also my submission for Diane’s Friday Foodie Fix.
Since we all have zucchini coming out of our ears at this time of year, Patricia Wells’ recipe for fresh zucchini salad with creamy lemon chive dressing was to me a perfect fit. It’s so light and lemony.
I have an unwavering affection for cookbooks. To me, they each tell a story allowing us a bird’s eye view into someone’s life, family, history and culture. Patricia Wells’ Vegetable Harvest: Vegetables at the Center of the Plateis wonderful. As an American living in the south of France, she has embraced the French way of life and their approach to food over the last 20 years. Her (and mine) bottom line: freshly picked, (seasonal) organic vegetables need only be prepared simply – they taste so good on their own you don’t need much to make a dish or meal out of them. This recipe is a perfect example of that.
Slice 1 pound of raw zucchini (two zucchini) in half lengthwise.
Using a sharp knife slice each half diagonally into thin strips
In a good blender place 1/2 cup raw cashews (that have been soaked overnight or at least 3-5 hours in filtered water)
1/2 cup filtered water
2 tblsp freshly squeezed lemon juice and
3/4 tsp Herbamare seasoning
Using a spatula to scrape down the sides, transfer from blender and place in a glass bowl
stir in 1/3 cup fresh chives (snipped with kitchen shears into small pieces)
Combine the dressing and zucchini just prior to serving. Serves 4.