Healthy Salad Recipe: Zucchini and Bee Balm Salad
This post written by guest blogger – Laurie Rockenbeck
We could always use another zucchini recipe, right? One of the problems with this oft-maligned veggie is that they get over-grown in the garden. Picking them often and picking them smaller provides a much tastier squash. I recently came across a zucchini and mint salad recipe that showed some promise–sliced thin zucchini tossed with a vinaigrette. What could be simpler? With the plethora of bee balm in my garden, I decided to try out the flowers as a substitute for mint. With the bright pink colors against the pale green flesh of zucchini I think it looks pretty, too.
- 2-3 small zucchini (about 4 cups), thinly sliced
- 2 TBSP lemon juice
- 4-8 TBSP olive oil (to taste)
- 2 TBSP cleaned, minced bee balm petals (or use mint leaves)
- 2 TBSP shallot minced or pressed through garlic press
- Mix together the shallot and lemon juice, let sit for 5 minutes.
- Whisk in the salt, pepper and oil until it emulsifies
- Add in bee balm (or mint)
- Toss with the zucchini and chill up to two hours before serving.
Laurie Rockenbeck is a writer, knitter and blogger in Redmond, Washington. Her blog covers a mélange of subjects and can be found at laurierockenbeck.com.