Best 5 Zucchini Artichoke Summer Salad Recipes
In the realm of summer salads, the Zucchini Artichoke Summer Salad reigns supreme, offering a refreshing and flavorful medley of garden-fresh ingredients. This vibrant dish combines tender zucchini, marinated artichoke hearts, juicy tomatoes, crisp cucumbers, and a symphony of herbs, all tossed in a zesty lemon-tahini dressing. As a delightful accompaniment to grilled meats, fish, or as a standalone vegetarian main course, this salad promises a burst of summer flavors in every bite.
But that's not all! This versatile recipe article also presents a collection of equally enticing salads, each bursting with unique flavors and textures. From the classic Caesar Salad with its creamy dressing and crunchy croutons to the Quinoa Tabbouleh Salad with its nutty quinoa and refreshing mint, there's a salad here to suit every taste and occasion.
Embrace the bounty of summer produce and let these recipes guide you in creating a symphony of flavors that will tantalize your taste buds and leave you craving more. Whether you're planning a backyard barbecue, a picnic in the park, or simply a light and healthy lunch, these salads are sure to be the stars of your culinary show.
ZUCCHINI SALAD WITH CHICKPEA AND ARTICHOKE
Steps:
- Put oil in skillet, and place on med-high heat.
- Once hot, add the zucchini, onion & garlic. Saute lightly. The vegetables should be mostly cooked, but still have a bit of tooth to them, not all wilted.
- Shut off & remove from burner. Add the chick peas, and artichokes. Stir to mix in and even out temperature.
- Add the dressing and basil stir to mix evenly.
- Serve warm or cold, as is or with sprinkling of your favorite cheese.
Nutrition Facts : Calories 366 kcal, Carbohydrate 41 g, Protein 11 g, Fat 17 g, SaturatedFat 1 g, Sodium 566 mg, Fiber 11 g, Sugar 11 g, ServingSize 1 serving
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
ARTICHOKE AND ZUCCHINI SALAD
Make and share this Artichoke and Zucchini Salad recipe from Food.com.
Provided by Calee
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Slice zucchini thinly add drained and quartered artichokes.
- Blend together dressing ingredients in blender for 30 seconds.
- Pour over zucchini and artichokes marinate for 1 hour.
- Tear romaine into bite size pieces, add parsley and mushrooms. Just before serving add artichokes and zucchini. Toss.
Nutrition Facts : Calories 237.6, Fat 19.2, SaturatedFat 2.9, Cholesterol 1.5, Sodium 655.1, Carbohydrate 15.1, Fiber 6.8, Sugar 4.1, Protein 5.5
MEDITERRANEAN ZUCCHINI SALAD
A great zucchini summer salad!
Provided by Nicole S.
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Peel zucchini into thick strands. Divide between 2 bowls. Divide tomatoes, olives, artichokes, white wine vinegar, and lemon juice between the 2 bowls. Sprinkle feta cheese evenly on top of each and serve.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 27.2 g, Cholesterol 8.4 mg, Fat 10.2 g, Fiber 10 g, Protein 7.7 g, SaturatedFat 2.5 g, Sodium 1257.7 mg, Sugar 2.4 g
SUMMER PASTA SALAD II
This is the pasta salad that my mom makes. It's even better the day after.
Provided by MENTHA
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
- In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
- When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges
Nutrition Facts : Calories 504.7 calories, Carbohydrate 24.9 g, Cholesterol 62.8 mg, Fat 36.3 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1900.5 mg, Sugar 5.5 g
Tips:
- Choose fresh, tender zucchini and artichokes for the best flavor and texture.
- To save time, use a mandoline to thinly slice the zucchini.
- If you don't have a mandoline, use a sharp knife to slice the zucchini as thinly as possible.
- To prevent the zucchini from browning, toss it with a little lemon juice or vinegar.
- Marinate the artichokes in a mixture of olive oil, lemon juice, garlic, and herbs for extra flavor.
- Use a variety of fresh herbs in the dressing, such as basil, thyme, oregano, and parsley.
- Serve the salad immediately or chill it for a few hours before serving.
Conclusion:
Zucchini artichoke summer salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. It is also a great way to use up fresh summer vegetables. This salad is easy to make and can be customized to your liking. For example, you can add other vegetables, such as tomatoes, cucumbers, or bell peppers. You can also use different types of cheese, such as feta or goat cheese. No matter how you choose to make it, zucchini artichoke summer salad is a delicious and healthy dish that is sure to please everyone at your table.
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