:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/B2YhO1n1DM2YzATWL96i/8710355368559e5ca3db7b87c68503.jpg "Moroccan Zucchini, Grape, and Bell Pepper Salad")
Moroccan Zucchini, Grape, and Bell Pepper Salad
Dicing raw zucchini and yellow squash for a salad is a fast way to use up these plentiful summer vegetables. Toss them with some red bell pepper, grapes, pine nuts, chopped mint, and a Moroccan-inspired dressing to round out this healthy dish. Paired with a grilled rib-eye or a hearty piece of fish, this salad adds plenty of flavor to a summer meal with minimal time in the kitchen. What to buy: Look for preserved lemons in gourmet grocery stores or online; or you can make your own.
Ingredients
- 3 tablespoon freshly squeezed lemon juice
- 1 preserved lemon rind only finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 medium garlic clove finely chopped
- 1⁄2 teaspoon Kosher salt
- 0.125 teaspoon cayenne pepper
- 1⁄4 Cup olive oil
- 1 lb yellow squash medium dice
- 1 lb zucchini medium dice
- 1 medium red bell pepper cored seeded and medium dice
- 8 ounce seedless green grapes halved
- 1⁄4 Cup toasted pine nuts
- 1 tablespoon finely chopped fresh mint leaves
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Directions
Place all of the ingredients except the oil in a large bowl and whisk to combine. While whisking constantly, add the oil in a slow, steady stream until it’s fully incorporated.
Add all of the measured ingredients to the bowl with the dressing and toss until evenly coated. Let the salad sit at room temperature until the flavors meld, about 5 minutes. Toss again, taste, and season with salt as needed.
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