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
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Ingredients
- Zucchini and Leek Buttermilk Ranch Salad
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3
zucchini (green, yellow or mixed), thinly sliced with a mandolin (or by hand)
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1/3 cup
leeks, white parts only, thinly sliced and halved
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4 tablespoons
buttermilk ranch dip (see below for recipe)
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1/4 teaspoon
kosher salt
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chopped fresh chives, for topping
- Buttermilk Ranch Dip
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1 cup
sour cream
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3/4 cup
buttermilk
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2 tablespoons
chives, finely chopped
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2 tablespoons
parsley, finely chopped
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2 tablespoons
shallot, finely chopped
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2 tablespoons
garlic (about 3 cloves), chopped
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1/4 teaspoon
paprika
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1/2 teaspoon
kosher salt
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zest of 1/2 lemon
Directions
- Zucchini and Leek Buttermilk Ranch Salad
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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.
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Serve chilled.
- Buttermilk Ranch Dip
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Combine all ingredients into a bowl and stir well to combine.
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