Meet your new favorite low-carb meal! This salad is crunchy and nutty and filled with the gorgeous flavor of sautéed zucchini.
Ingredients
2 tbsp
Olive Oil, Extra Virgin
(Dressing)
3/4 cup
Mayonnaise
(Dressing)
2 tsp
Lemon juice
(Dressing)
1 clove(s)
Garlic
(Dressing)
1/2 tsp
Salt
(Dressing)
1/4 tsp
Chili powder
(Dressing)
2 medium
Zucchini
1 tbsp
Olive Oil, Extra Virgin
1 pinch
Salt and pepper
1 head
Lettuce, romaine
114 gm
Arugula
4 tbsp
Chives
(finely chopped fresh)
3/4 cup
Walnuts
(chopped; or pecans)
Instructions
In a small bowl, whisk together all the dressing ingredients. Reserve the dressing to develop flavor while you make the salad.
Split the zucchini length-wise and scoop out the seeds. Cut the zucchini halves crosswise into ½-inch pieces.
Heat olive oil in a frying pan over medium heat, until it shimmers. Add zucchini to the pan, and season with salt and pepper. Sauté until lightly browned but still firm.
Trim and cut the salad. Place the romaine, arugula and chives in a large bowl. Stir in the cooked zucchini.
Roast the nuts briefly in the same pan as the zucchini. Season with salt and pepper. Spoon nuts onto salad, and drizzle with salad dressing.
