Zucchini and Tomato Salad with Almonds Recipe
Ingredients
| Zucchini | 6 Small, pounded | |
| Lemon juice | 1/3 Cup (16 tbs), squeezed | |
| 1/4 cup mild olive oil | ||
| Ground cumin | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1 Dash | |
| Slivered almonds | 1/4 Cup (16 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.
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.
Chef
