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Zucchini And Tomato Salad With Almonds

10min.chef's picture
Ingredients
  Zucchini 2 Pound (6 Small Pieces)
  Freshly squeezed lemon juice 1⁄3 Cup (5.33 tbs)
  Mild olive oil 1⁄4 Cup (4 tbs)
  Ground cumin 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Cayenne pepper 1 Dash
  Slivered almonds 1⁄4 Cup (4 tbs)
  Cherry tomatoes 1 Pint
Directions

GETTING READY
1) Rinse zucchini and pat dry. Chop it into 1/4 inch thick and 2 inch long slices.
2) Preheat the oven to 350°F.
3) Wash tomatoes and pat dry. Chop them into half and put aside.

MAKING
4) Place a heavy bottomed saucepan over high heat and add zucchini slices to it. Pour 1/3 cup of water and cover the pan. Blanch zucchini until they are tender but still crisp.
5) Drain zucchini. In a large serving bowl combine, lemon juice, oil, cumin, black pepper, salt, and Cayenne and toss in the zucchini.
6) Use a plastic wrap to cover the bowl and place it in the refrigerator for about 30 minutes.
7) In the meantime, place almonds on a baking sheet and toast in the preheated oven for about 5-7 minutes, until golden brown. Once done, place the almonds on paper towels and allow to cool a bit.

SERVING
8) Transfer the zucchini mixture to a serving bowl and toss in tomatoes. Garnish with toasted almonds and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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