Zucchini Summer Salad

Written by

YINANDYOLK

in

zucchini plum salad servings

I like to pretend that I’m hard-working and up for any challenge, especially when it comes to this blog of mine. But it’s been three years now, and you deserve the truth: I’m really just a big ol’ lazy bum.

wide zucchini strips

If I can put something off, I will. I’ll only do laundry when the only clean clothes I have left are sweat pants and the winnie the pooh pajamas I’ve had since I was eight. And when the thought of washing the lion’s mane on my head that is my hair exhausts me, it’s dry shampoo to the rescue. Making dinner is no exception – if I can get away with putting a few raw ingredients in a bowl and calling it dinner, then that’s exactly what I’ll do.

I like to think of this as a positive quality; I’ve heard that Bill Gates liked to hire the lazy people because they would find the easiest and most efficient way to solve a problem. So really, my lack of drive to do things the hard way is what I should credit for getting me this far in life. (Is this far? I don’t know.)

zucchini plum pistachio salad plate

Summer is more than half-way over, so in usual Leili fashion, I’ve finally gotten around to making you all a fresh summer salad. No gimmicks, no cooking, no prep. This is a lazy man’s salad if there ever was one.

zucchini tagliatelle salad close up

Three main ingredients: zucchini, plums, and pistachios. This salad was inspired by the Squash and Amba Salad at Mamaleh’s in Cambridge, MA. While amba (a pickled mango condiment) was the star of the show at Mamaleh’s, I opted for a plum and red wine vinegar mix to elevate the zucchini to the next level. And instead of pine nuts, pistachios offer that perfect combo of salty and crunchy that is just what this salad needs.

Enjoy, my lazy friends.

Zucchini Summer Salad

  • 2 medium zucchini
  • 4 medium plums (ripe)
  • 1/2 cup shelled pistachios (salted)
  • 1/4 cup red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • salt and pepper (to taste)

  1. Dice the plums as finely as possible and put them into a small bowl. Add the red wine vinegar to the plums, mash slightly with a fork, and set aside.

  2. Using a vegetable peeler, peel the zucchini lengthwise into long, wide strips.

  3. Finely chop the pistachios. In a medium bowl, toss the zucchini slices with olive oil, pistachios, salt and pepper, then add the plum/vinegar mixture and gently toss to distribute evenly. Serve immediately.

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