Zucchini Salad with pistachios, fried capers and a lemony garlic sauce

Zucchini Salad

This is one I’m definitely going to make again this weekend: Zucchini salad with pistachios, fried capers, and topped with a lemony garlic sauce. I have been loving preserved lemons recently, and if you can get your hands on some, they add a ton of flavor to this one. Here’s how to make it:

Zucchini Salad with pistachios, fried capers and a lemony garlic sauce

Print Recipe
Servings 4 people


  • 2 zucchinis
  • Handful of shaved parm
  • Handful of pistachios, chopped
  • Handful of fried capers 


  • 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)


  •  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!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.