Prep 8 mins
Cook 0 mins
A great salad to use up some excess zucchini, is great with some tuna added too for a complete lunch..
- 2 zucchini, blanched & sliced
- 1⁄2 cup celery, sliced
- 1⁄2 cup carrot, grated
- 1 tbslp chives, chopped
- 1 tablespoon parsley, chopped
- 1⁄2 teaspoon dried tarragon
- salt & pepper
- lettuce leaf, torn into bite-size pieces
- Italian dressing
- tomatoes, wedges (to garnish)
- Combine all ingredients well, chill.
- Serve garnished with tomato wedges.
Delicious salad -- with very Italian flavours. I cut the zucchini in quarters lengthwise and then slices, and blanched it for a minute. I didn't have a carrot, so used most of a red capsicum cut in matchsticks. Had fresh chives, parsley and roma tomatoes from my garden. I also used my own Italian Salad Dressing to dress the vegetables, but cut back to using only three tablespoons. After photographing the dish, I decided to add a small tin of lemon-pepper tuna. It made a perfect lunch. One point, I think it makes 3-4 serves, not 4-6. Thanks for posting.
I used yellow and green zucchini in this recipe, I blanched the silces for a minute and drained them and then followed the recipe, although I did use the Italian dressing dressing at the end, and poured half of the dressing over half of the salad.....only because half the family like Italian dressing and half don't !!!! hmmm Well each two halves of the family liked it, they really liked it! This is a great way to try to use up zucchini, not good if there are zucchini haters in the family!!!! Even using yellow zucchini does not work!!! lol But I do afree some added tuna or cold chicken even.... would be fantastic in this salad. Great recipe Mandy and everyone enjoyed their halves!