Packed with tons of bright green vegetables like zucchini, artichokes, peas and tender lettuces, this salad practically screams spring. Serve it on its own as a hearty side dish or top with grilled shrimp or torn salmon lox for a complete meal.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 medium zucchini
- Kosher salt
- 1 teaspoon fennel seeds
- 2 scallions, chopped, dark green parts separated
- 1 clove garlic, smashed
- 4 wide strips lemon zest
- 1/2 teaspoon chopped fresh thyme
- 1/4 teaspoon red pepper flakes 2 teaspoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- Freshly ground pepper
- 1 cup artichoke hearts packed in oil, drained
- 3/4 cup frozen peas, thawed
- 3 to 4 heads Little Gem lettuce, torn
- Shaved ricotta salata cheese, for topping
Instructions
- Thinly slice the zucchini on the bias using a mandoline or knife. Place in a colander and toss with 1 teaspoon salt. Set the colander in a bowl and let stand until the zucchini has softened and released much of its liquid, about 15 minutes.
- Meanwhile, toast the fennel seeds in a small skillet over medium-low heat until golden, 4 minutes. Add to a large bowl along with the white and light green scallion parts, the garlic, lemon zest, thyme, red pepper flakes, vinegar and olive oil; season with salt and pepper. Pat the zucchini dry, then add to the bowl along with the artichokes and peas; toss.
- Arrange the lettuce on a platter, then top with the zucchini-artichoke mixture. Top with the dark green scallion parts and ricotta salata.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 305 mg |
| Serving Size | 1 of 8 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 305 mg |
Reviews
Fabulous salad, not typical. It’s sophisticated and interesting. Green, but focused on vegetables.
The fennel seeds made the salad taste special. Some helpful tips to make easier: microwave the fennel seeds for 1 minute rather than deal with the stove. I also recommend NOT seasoning the dressing with salt since both the zucchini and the artichoke hearts are salted (not a fan of overly salty food 🙂 Enjoy.
The fennel seeds made the salad taste special. Some helpful tips to make easier: microwave the fennel seeds for 1 minute rather than deal with the stove. I also recommend NOT seasoning the dressing with salt since both the zucchini and the artichoke hearts are salted (not a fan of overly salty food 🙂 Enjoy.
What a great salad. Such wonderful fresh flavors. I rinsed and then dried the zucchini because they were very salty. I also added 1/2 of a fennel bulb thinly sliced instead of the fennel seeds. I will be making this often.