Cucumber Zucchini Salad with Lemony Basil Dressing

Adapted from The Lemon Bowl

Slice thinly: 1 cucumber and 1 zucchini

(skins on or off, seeds in or removed – your choice)

If you have time: Salt the veggies (1/2 teas minimum) and set aside in a colander for 1/2 hour. Then squeeze any liquid out of the vegetables you can.

If you don’t have time: Add 1/2 teas salt to the dressing

Whisk together to make the dressing:

    • the juice of 1 lemon
    • 2T olive oil
    • 1teas dijon
    • 2T minced fresh basil
    • 1/2 teas pepper

Toss cucumbers and zucchini with the dressing. 

Taste and adjust seasoning.

Garnish with: sliced tomatoes, red onions, feta, olives, smoked fish or whatever floats your boat!

Zucchini Soup Base for the Freezer

A great way to preserve summer flavours

Saute until soft: 

2-3 rough chopped zucchini of your choice

1 chopped medium onion

1-2 garlic cloves

Season with salt, pepper and thyme or marjoram

 

Cool a little, then puree until smooth.

 

Freeze.

 

To serve, reheat soup base to piping hot adding a little water to keep it from sticking.

 

Add any of the following:

  • Table cream and chives (do not boil)
  • Tomatoes and sour cream
  • Beef stock, tomatoes and grilled, mushrooms
  • Chicken stock, parmesan and bread cubes
  • Whatever floats your boat!