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.

Olive Pine Nut and Zucchini Salad

Olive Pine Nut and Zucchini Salad

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
total time
20 minutes


  • Large mixing bowl

  • Skillet

  • Whisk


  • 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


In a large mixing bowl, combine the thinly sliced zucchini and sliced olives.
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.
Add the toasted pine nuts to the mixing bowl with the zucchini and olives.
In a separate small mixing bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
Pour the dressing over the salad and toss to coat evenly.
Serve immediately or refrigerate until ready to serve.


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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