Marinated Beany Zucchini Salad

Yields 3-4 servings

Did you know that you can eat zucchini without cooking it first? It turns out it tastes delicious, and best to enjoy when zucchinis are in season. They also benefit from sitting in a dressing or marinade for a little bit, so you can even toss it and keep it in the fridge while you sear your steaks on the grill. This salad is light and fresh without it feeling like you’re just eating a pile of lettuce. The beans also help it feel a bit more filling, and the Lil Croutons add the perfect crunch.

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Ingredients

¼ Red onion, thinly sliced

1.5 tsp Meyer Lemon Honey Living Vinegar

1 Small zucchini, shaved into strips (avoid seeds)

1 (19 oz) can Butter beans, drained, rinsed

10-12 Green olives, pitted

3 halves Marinated artichokes, sliced

Small bunch Parsley, chopped

4-5 large Basil leaves, torn

4-5 Mint leaves, chopped

3-4 tbsp EVOO

Zest of 1 lemon

Juice of ½ a lemon

Herby Za’atar Lil Croutons

Flaky salt and black pepper

Assembly

Step 1
In a small bowl, combine red onion with Meyer Lemon Honey Living Vinegar and a small pinch of salt. Set aside and let sit for at least 10 minutes (see note).

Step 2
Add the remaining ingredients (aside from the Herby Za’atar Lil Croutons) to a large bowl, adding red onions once they’re ready, and toss well. Let marinate for at least 20-30 minutes, to ensure flavours are infused.

Step 3
Right before serving, top with Herby Za’atar Lil Croutons.

Note:
You can let the red onion sit in the vinegar mixture for longer if you want to do this first and prep the remaining ingredients after. This step is simply to help cut the sharpness of the onion and give it a super short “quick-pickle”. You can skip this step if you’d like.

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