Raw Zucchini Makes an Amazingly Creamy Salad Dressing

Contrary to public opinion, I eat vegetables. I often eat salads, and only this year started growing my own vegetables (and, technically, fruits), the strongest of which was zucchini.

Until this summer, I didn’t even think that I really liked zucchini, but I would not dare to literally waste the fruits of my own labor, so I loved discovering all the forms that a green zucchini can take. I’m pushing the boundaries of what zucchini can be and therefore eat better .

Yes, zucchini can be a great, simple toasted side dish. It can also be a sexy buttery pasta sauce or a vibrant yet incredibly creamy dressing. Simply chop the zuke and mix it with the oil, vinegar, and seasoning of your choice. That’s literally all there is to it.

Raw zucchini gives the sauce a beautiful green hue and, even more surprising, a rich, creamy texture. (Looking at it now, I realize it’s actually “Lifehacker green.” It’s synergy folks.) It’s flavorful enough when mixed with olive oil, vinegar, salt and pepper, but you can just as easily add herbs or other spices. to great results. (I, in my immense wisdom, added a whole clove of raw garlic.) I think a little nutritional yeast or a minced kernel would be nice too, although I haven’t tried it yet, because I don’t have either.

Since this is such an adaptable dressing, I want you to think of the following as a template, not a strict recipe. Start with the bare bone ratios below, give it a try, then add some fresh herbs, spices, or whatever add-ons you think are “needed”, sampling after each addition. I think you will need less than you think. To make a fresh zucchini salad dressing, you will need:

  • 1 medium courgette, cut into 3/4 inch chunks
  • 1/4 cup acid, whether it’s lemon juice, lime juice, or your favorite salad vinegar (I used apple cider vinegar).
  • 3 tablespoons olive oil
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • Fresh peppers to taste (I used 20 grinds from a pepper mill.)
  • 1/2 clove fresh garlic (I used a whole one and it was aggressively garlic which I like but might be too much for some people.)
  • Optional: mint, dill, basil, garlic, green onions, nutritional yeast, turmeric, monosodium glutamate, or any other supplement you desire.

Add everything but the optional ingredients to a vertical blender and beat until smooth. Add flavor to the dressing and add your favorite herbs or seasonings. Stir again and adjust the amount of salt or sugar if necessary. Repeat these steps for each additional add-on, checking the flavor after each addition. Once you get exactly what you want, pour the creamy green dressing over the salads, bowls of lentils, rice bowls, grilled squirrels – the idea is clear. (I can’t imagine not knowing how to use salad dressing, but I would always like to provide some tips.)

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