Recipe

Olive Pine Nut and Zucchini Salad Recipe

10 minutes Cook
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This Olive Pine Nut and Zucchini Salad is a fresh and delicious way to enjoy seasonal produce. Made with fresh zucchini, briny olives, and crunchy pine nuts, it’s a perfect side dish for any occasion. It’s easy to prepare and can be served cold or at room temperature, making it a great option for potlucks or picnics.

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Olive Pine Nut and Zucchini Salad

Olive Pine Nut and Zucchini Salad

goodlookscauser
This Olive Pine Nut and Zucchini Salad is a light and flavorful salad that is perfect for any time of the year. The combination of fresh zucchini, briny olives, and crunchy pine nuts creates a delicious and satisfying salad that is perfect as a side dish or a light lunch. The simple dressing of olive oil, lemon juice, and honey adds a sweet and tangy flavor that complements the flavors of the salad perfectly.
prep time
10 minutes
cooking time
10 minutes
servings
4-6
total time
20 minutes

Equipment

  • Large mixing bowl

  • Skillet

  • Whisk

Ingredients

  • 2 medium zucchinis, thinly sliced

  • 1/2 cup pitted Kalamata olives, sliced

  • 1/2 cup pine nuts

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon honey

  • Salt and pepper to taste

Instructions

1
In a large mixing bowl, combine the thinly sliced zucchini and sliced olives.
2
In a skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. Remove from the heat and let cool for a few minutes.
3
Add the toasted pine nuts to the mixing bowl with the zucchini and olives.
4
In a separate small mixing bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
5
Pour the dressing over the salad and toss to coat evenly.
6
Serve immediately or refrigerate until ready to serve.

Notes

To make the salad vegan, use agave syrup instead of honey. For a nut-free version, omit the pine nuts or substitute with sunflower seeds. This salad can be stored in the refrigerator for up to 2 days.
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