If you grow zucchini, you understand the abundance that comes in the summer. The first one feels like a miracle: “We grew this! It started as a seed and now there’s a zucchini!!”
Then you get 10 of them all at the same time haha. We simply grill it with olive oil and seasoning, shred it into zucchini bread, freeze dices of it to sneak into smoothies, or sauté it with other summer vegetables. We also make it into a pretty shaved zucchini salad like this one :)
I threw this salad together as part of our dinner one night and it turned out so great. We received some beautiful champagne vinegar as a gift from Brightland and I knew that it would be nice with the slightly sweet and mild zucchini, some shallots, toasty almonds, and a good sprinkle of chilli in the mix. I recommend alternatives to champagne vinegar in the recipe, if you’re wondering. This salad has all the flavours and the only piece of gear that you need to make it is a vegetable peeler! Summer simplicity.
Hope you enjoy this simple recipe and this short sweet post this week! Sending you a big hug and encouragement to keep going this week :)
SHAVED ZUCCHINI SALAD WITH PLUMS, HERBS & ALMONDS
Print the recipe here!
NOTES: I use a soft vegan cheese made here in Canada called VegNature. It’s cashew based and fermented with a crust of herbs/spices. It kind of looks like a typical goat cheese log and eats that way too. So good! If you can’t find something similar in your area, the Minimalist Baker site has an easy recipe for a homemade version here.
-I used Brightland’s new Parasol champagne vinegar, but lots of other vinegars would be good: white wine vinegar, white balsamic vinegar, and regular balsamic vinegar all work.
-I use the ground Guntur Sannam Chillies from Diaspora Co. in this salad for a bit of heat. One of my favourite spices! You could substitute Aleppo pepper or even slightly crushed up dried red chili flakes.
-I also garnished my salad with a torn zucchini flower. This is a pretty touch, but not necessary :)
1 small shallot, finely diced (about 3 tablespoons diced shallot)
2 tablespoons champagne vinegar
3 tablespoons sliced almonds
2 medium zucchinis
2 golden plums (or nectarines, peaches, other varieties of plum etc)
2 teaspoons thyme leaves, chopped
⅓ cup flat leaf parsley, roughly chopped
2 tablespoons extra virgin olive oil
sea salt and ground black pepper, to taste
½ teaspoon ground dried chillies, or to taste (see headnote)
2 oz (56 grams) soft vegan cheese, crumbled
Place the shallots in a small bowl and cover them with the champagne vinegar. Let them sit for 10-15 minutes while you prepare the rest of the salad.
Toast your sliced almonds in one of two ways: on a baking sheet in a 350 oven for 10 minutes (my preferred way for even toasting) or in a skillet over medium heat with frequent stirring for about 5 minutes. Set aside to cool.
Using a vegetable peeler, shave your zucchini lengthwise. Once you get down to the middle of the zucchini, it will be more difficult to shave. I usually get the zucchini down to about ½ an inch of core. I save the core for a stir fry, zucchini bread or other use!
Arrange the shaved zucchini on your serving plate. I like to curl the pieces a bit for presentation. Spoon the vinegar-soaked shallots evenly over the shaved zucchini. Drizzle all of the remaining vinegar as well.
Cut the golden plums into little wedges and arrange them on top of the zucchini. Sprinkle the chopped thyme and parsley over the top of the shaved zucchini salad. Evenly drizzle the extra virgin olive oil over the top as well.
Finish the salad by liberally and evenly seasoning it with salt and pepper. Sprinkle the ground chillies over the top. Gently crush the sliced toasted almonds with your fingers as you sprinkle them over top. Evenly scatter the small bits of vegan cheese throughout the shaved zucchini salad.
I like to let the salad sit for 5-10 minutes so that the acid from the vinegar and the salt can soften the zucchini a bit. Serve the salad up right after!