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Author Notes: This super simple Baby Zucchini Salad is big on fresh flavors, even though the white beans come from a can. I use very small, baby zucchini when I find them. The kind that are less than an inch in diameter are sweet and crunchy. More mature zucchini works well too. In that case quarter them lengthwise before slicing thinly. I credit Martha Stewart for introducing me to the concept of fresh and raw baby zucchini paired with white beans as a summer salad. —Sippity Sup (Greg Henry)
- 1/4 cup lightly toasted and coarsely chopped hazelnuts
- 3 cups loosely packed fresh basil leaves (divided)
- 1/4 cup fresh flat-leaf parsley leaves
- 3/4 cup extra-virgin olive oil (plus more if needed)
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon freshly cracked black pepper (plus more for seasoning if desired)
- 2 cans (15 oz each) cannellini beans (drained and rinsed)
- 1 pound raw baby zucchini (trimmed and sliced ⅓-inch thick on the diagonal)
- 1 yellow bell pepper (cut into ⅓-inch dice)
- 4 green onions, sliced (white and light green parts)
- Parmesan cheese (as needed for garnish)
- Make the dressing: Pulse the hazelnuts in a blender or mini food processor until they resemble coarse sand. Add 1 cup basil leaves, parsley, olive oil, lemon juice, salt, and black pepper. Blend on a high speed until smooth, adjusting consistency with more olive oil if needed. Pour the dressing into a container and keep covered in the refrigerator for up to 5 days.
- Make the salad: In a medium bowl, mix together remaining basil leaves, cannellini beans, sliced baby zucchini, diced bell pepper and sliced green onions. Toss with some of the prepared dressing to taste (you probably won’t use all the dressing).
- Divide the salad between 6 salad plates. Garnish with thinly shaved shards of Parmesan cheese to taste. Season with additional freshly cracked black pepper if desired.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash