Zucchini Salad

Name: Zucchini Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon anchovy paste; 2 teaspoons Dijon mustard; 59 milliliters loosely packed fresh basil leaves, torn into small pieces; 59 milliliters loosely packed fresh flat-leaf parsley; 59 milliliters loosely packed fresh mint leaves, torn in 1/2 lengthwise if large; 710 milliliters loosely packed frisee (French curly endive), trimmed and torn into small pieces; 1 Tbsp honey; 12 kalamata olives, pitted and thinly sliced lengthwise; 2 Tbsps fresh lemon juice; 2 teaspoons finely grated fresh lemon zest; 2 Tbsps extra-virgin olive oil; 1 small red onion, halved lengthwise and thinly sliced crosswise; 4 servings Salt and freshly ground black pepper; 1 Tbsp sherry vinegar; 3 smalls zucchini, trimmed and thinly sliced into half moons

Zucchini Salad might be just the side dish you are searching for. This recipe serves 4. One serving contains 151 calories, 4g of protein, and 10g of fat. A mixture of anchovy paste, zucchini, mint leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 10 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil.

Ingredients you will need

Sherry Vinegar