Father's Day

Zucchini and Leek Buttermilk Ranch Salad

August 23, 2015
1 Ratings
Photo by A Pleasant Little Kitchen
  • Serves 4 to 6
Author Notes

This is a delicious summertime side dish. Please note that this side needs to be eaten immediately and does not do well as leftovers. The moisture from the zucchini tends to separate the buttermilk ranch and leads to a watery salad. Double if feeding a large crowd. Lastly, the buttermilk ranch dip is adapted from Food52's Basil Buttermilk Ranch Dressing. —A Pleasant Little Kitchen

What You'll Need
  • Zucchini and Leek Buttermilk Ranch Salad
  • 3 zucchini (green, yellow or mixed), thinly sliced with a mandolin (or by hand)
  • 1/3 cup leeks, white parts only, thinly sliced and halved
  • 4 tablespoons buttermilk ranch dip (see below for recipe)
  • 1/4 teaspoon kosher salt
  • chopped fresh chives, for topping
  • Buttermilk Ranch Dip
  • 1 cup sour cream
  • 3/4 cup buttermilk
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons garlic (about 3 cloves), chopped
  • 1/4 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • zest of 1/2 lemon
  1. Zucchini and Leek Buttermilk Ranch Salad
  2. Combine ingredients (except chives) into a medium sized bowl and stir well to combine. Top with chives and place in the fridge for at least 15 minutes before serving.
  3. Serve chilled.
  1. Buttermilk Ranch Dip
  2. Combine all ingredients into a bowl and stir well to combine.

See what other Food52ers are saying.

  • dymnyno
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4 Reviews

dymnyno August 23, 2015
ps: I love your website!
A P. August 24, 2015
So glad you visited A Pleasant Little Kitchen and enjoyed it! Thank you.
dymnyno August 23, 2015
Sounds delicious...I can hardly wait to try it!
A P. August 24, 2015
Thank you dymnyno! It is a summertime favorite. You will love it.