This zucchini salad is so fresh and flavorful. It’s the perfect party side dish.
The Deets:
I can’t stop thinking about this dish, so it’s safe to say I’m definitely making it again this weekend: zucchini salad with crunchy pistachios, crispy fried capers, and all topped with a bright, tangy lemony garlic sauce. It’s such a simple yet flavorful combination, and the textures are just as exciting as the taste. Lately, I’ve been obsessed with preserved lemons—they’re a total game-changer. If you can find them, I highly recommend adding them to this recipe; they bring a depth of citrusy, savory flavor that takes the dish to the next level.
This zucchini salad also happens to be the perfect party side dish! It’s light, refreshing, and packed with unique flavors that will definitely stand out on a buffet or dinner spread. Plus, it pairs well with almost anything—grilled chicken, fish, or even hearty main dishes. It’s easy to make ahead, which means less stress when hosting, and it holds up beautifully, even as it sits. Trust me, it’s one of those dishes your guests will keep asking about. Let me know what you think in the comments! Be sure to check out some other salad ideas here. Here’s everything you need to know to whip this zucchini salad up:
Zucchini Salad with pistachios, fried capers and a lemony garlic sauce
Ingredients
- 2 zucchinis
- Handful of shaved parm
- Handful of pistachios, chopped
- Handful of fried capers
Sauce:
- 1 small garlic, minced
- 1 small shallot, minced
- 3 tbsp caper juice
- 1 tbsp olive oil
- 1 tbsp preserved lemon, chopped (or zest of a lemon)
- Squeeze of fresh lemon juice
- Flaky sea salt and pepper
- flour
- Capers
- Salt/pepper
- Oil for frying (I suggest using something lighter than olive oil as it gets very smoky)
Instructions
- Lay capers out on a paper towel and pat dry. Then add some flour to a shallow bowland add capers. Make sure they are full coated. Remove from flour and put on a plate. This helps get some of that excess flour off of them before you fry.
- Add oil to a pan until there is enough for the capers to be fully submerged. Once oil is hot, add capers. Cook until capers start to brown on the edges, about 2-3 min. Remove and add to a paper towel again to collect some of that excess oil.
- In a bowl, combine the sauce ingredients.
- Slice zucchinis thinly and lay out on a plate.Since you aren’t cooking them, slicing them thin lets them really absorb the sauce.
- Right before you're going to eat them, add sauce, crushed pistachios, fried capers, and shaved parm. Enjoy!
