Wednesday, June 18, 2014

Raw Zucchini Salad with Tzatziki

RAW ZUCCHINI SALAD w/ ZIPPY TZATZIKI DRESSING

Has it really been less than a month since my last post?  I feel like I've been away for much longer than that, but maybe the transition to summer life just makes my previous life of blogging and teaching seem much further back.  

To be honest, not only have I not been blogging, but I haven't really been doing all that much cooking.  Instead, time has been made for some new hobbies (gardening), and the revival of some old, missed hobbies (French, reading).  Conducive for all of them, Garrett and I have really souped up the back porch, and the first days of summer have been spent sitting among the budding flowers and birds reading, listening to French language podcasts, and scientifically monitoring the growth of dill, basil, tomatoes, and peppers.  The scenery has even made getting work work done very non-stressful.

Speaking of the garden, thus far my research has proved beyond the shadow of a doubt that fresh-from-the garden herbs are a million times better than even the fresh stuff at the store.  The smell, flavor, and texture...all superior.  Here's a recipe you can use with fresh dill.  It's a great, refreshing salad for meals on the porch, and will only keep you in the kitchen for about 10 minutes.




Ingredients (makes 2 servings):
  • 2 large zucchini, cut into thin "spaghetti" strips
  • 1 tomato, large dice
  • 1 cup non-fat greek yogurt
  • 1 1/2 tbsp. fresh lemon juice
  • 1 tbsp. chopped fresh dill
  • 1/2 clove of garlic, minced (optional) 
  • 1/2 tsp. salt
  • pinch of cumin
  • pinch of coriander

If you have a mandoline, now is the time to use if for the zucchini.  If you don't, cutting the zucchini into strips is doable: first cut the zucchini into 1/4" slabs, then stack them to cut down into 1/4" strips.
Mix the yogurt, lemon juice, dill, garlic, salt, and spices in a small bowl.  You'll want the dressing to be on the salty side, because it will mellow out quite a bit on top of the zucchini.  As a warning, if you don't love garlic you may want to leave it out, since the raw garlic flavor is potent.  Without it, the tzatziki certainly won't be as zippy.
Finally, toss the zucchini, diced tomato, and dressing together.  Serve chilled or at room temperature.

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