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Healthy Eating, Salads, Sides, Vegetarian

Zucchini and pine nut salad

Zucchini and pine nut salad
Los Angeles Times

From all over the globe they come to Los Angeles, unknown or overlooked at home and hoping to make it big. And so it was for the zucchini. But while it seems that almost everyone else who has come to ... Read more

Total time: 15 minutes, plus 30 minutes standing time | Serves 4 to 6
  • 2 pounds zucchini
  • 3 tablespoons kosher salt
  • 6 tablespoons minced red onion (about 1 small onion)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons toasted pine nuts
  • 1/4 cup shredded basil leaves (about 6 large leaves)

Step 1Rinse and cut the ends from the zucchini. Cut the zucchini in lengthwise quarters and then crosswise into one-third- to one-half-inch slices. Do not slice thinner or the zucchini will turn mushy during salting.

Step 2In a mixing bowl, toss the zucchini slices with the salt to coat well. Turn the zucchini into a strainer and position it over the bowl to catch the liquid that drains. Set aside for 30 minutes. You'll see when the zucchini is ready because the sharp cut corners will soften.

Step 3After 30 minutes, discard the liquid that has collected in the bowl and wipe the bowl dry. Rinse the zucchini well under cold running water until it tastes only slightly salty. Pat the zucchini dry in a kitchen towel and return it to the mixing bowl.

Step 4Add the red onion, olive oil, lemon juice and pine nuts and stir to combine well. Stir in the shredded basil; taste and adjust the seasoning before serving.

Note: Toasted pine nuts are available at Trader Joe's. If you can't find them, place the raw nuts in a small pan and toast them in the oven at 325 degrees until they are fragrant, about 5 minutes.

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