Best 8 Arugula Zucchini And Parmesan Salad Recipes
Indulge in a culinary symphony of flavors with our delectable zucchini salad recipes. Embark on a journey through a medley of textures and tastes as we present three unique salad creations that spotlight the versatile zucchini. From the classic Arugula, Zucchini, and Parmesan Salad, a harmonious blend of peppery arugula, crisp zucchini, and nutty Parmesan, to the tantalizing Zucchini and Goat Cheese Salad, where tangy goat cheese meets the subtle sweetness of zucchini. Last but not least, the refreshing Zucchini and Mint Salad, a burst of vibrancy with every bite, featuring crisp zucchini, aromatic mint, and a hint of lemon. These culinary masterpieces are not only visually stunning but also pack a nutritional punch, making them a delightful and wholesome addition to your culinary repertoire.
Here are our top 8 tried and tested recipes!
ARUGULA, ZUCCHINI, AND PARMESAN SALAD
A mandoline or a handheld slicer is ideal for cutting the vegetables into thin, even rounds. A sharp knife also works well.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Toss together arugula, zucchini, and squash in a salad bowl. Whisk together oil and lemon juice, and season with salt and pepper. Drizzle over salad. Using a cheese plane or a vegetable peeler, shave cheese over the top.
ZUCCHINI CARPACCIO SALAD
Provided by Melissa Roberts-Matar
Categories Cake Cheese Vegetable Side Vegetarian Quick & Easy Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 8
Steps:
- Cut zucchini crosswise into paper-thin slices with slicer.
- Toss zucchini slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.
- Rinse zucchini slices well, then drain, pressing gently on slices to extract any excess liquid. Pat zucchini slices dry with a kitchen towel.
- Put arugula greens in a large bowl. Sprinkle with 1/4 cup Parmigiano-Reggiano and remaining 1/4 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.
- Arrange zucchini slices over arugula greens, then drizzle with remaining oil and sprinkle with remaining 1/4 cup Parmigiano-Reggiano and pepper.
SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
WILD ROCKET (ARUGULA) AND PARMESAN SALAD
Quick, easy, healthy, looks like the salad dishes you'd find in an upscale restaurant. You can serve it as a salad before the meal or on the plate with the meal.
Provided by HDN
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
- Sprinkle salad with Parmesan cheese shavings and toss again to serve.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 3.7 g, Cholesterol 3.6 mg, Fat 3.2 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 105.7 mg, Sugar 1.8 g
ARUGULA SALAD WITH SHAVED PARMESAN
Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.
Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for ripe, brightly colored vegetables and herbs.
- Don't overdress the salad: A light vinaigrette is all you need to dress this salad. Too much dressing will weigh it down and make it soggy.
- Add the Parmesan cheese just before serving: This will prevent it from becoming rubbery.
- Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, dress it just before serving.
Conclusion:
This arugula, zucchini, and Parmesan salad is a light, refreshing, and flavorful side dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a simple salad to serve at a weeknight dinner or a more elegant salad to impress your guests, this recipe is sure to please.
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