Farmer’s market zucchini and squash threads, crisp sunflowers sprouts, fresh herbed goat cheese, sunflower seeds for an earthy crunch, and a tangy olive, lemon vinaigrette.
It seems like everyone at the farmers market is selling zucchini. It’s everywhere. And now it’s in my kitchen along with some beautiful sunflower sprouts that caught my eye. Just a few more elements and I’ll have a nice salad.
The salad will need to have some crunch and I’m already using sunflower sprouts. So, why not add some sunflower seeds? How about some soft goat’s cheese mixed with some fresh herbs? Yes, I think so! Now for the dressing. It will need to have some punch. Lemon, definitely lemon. But maybe something with a little more tang, like Castelvetrano olives. Blend them up with some lemon, a few more herbs, and some good olive oil. I think that does it! I have everything I need for a fresh farmers market zucchini salad!
Herbs, Herbs, Herbs. I have a lot of fresh herbs growing in my garden. So throwing a bunch of different herbs into the goat cheese is just a few snips away. I realize that not everyone can do this and that fresh herbs are expensive. Especially, if you are only going to use 1-2 teaspoons of each. My solution is to only add the basil for this recipe. This will give you the most flavor for your dollar and it can easily find it’s way into your other dishes.
Zucchini Salad with Herb Goat Cheese
Ingredients
Herb Goat Cheese
- 4 ounces goat cheese
- 1/2 tsp dill chopped
- 1 tsp basil chopped
- 1 tsp chives chopped
- 1/3 tsp lemon zest
- 2 tbsp cream
- salt and pepper
Olive Vinaigrette
- 1/8 cup olive oil
- 1 1/2 tbsp lemon juice
- 1/3 cup Pitted castelvetrano olives
- 1 tsp chives
- 1 1/2 tsp basil chopped
- salt and pepper
Zucchini Salad
- 4 cup zucchini spiralized or julienne
- 4 cup yellow squash spiralized or julienne
- 2 cup sunflower sprouts
- 4 tbsp sunflower seed toasted and salted
- 4 tbsp olive vinaigrette
- 4 tbsp herb goat cheese
- edible flowers optional
Instructions
Herb Goat Cheese
- Chop herbs and mix all ingredients. Refrigerate until ready for use.
Olive Vinaigrette
- Blend all ingredients with a hand blender.
Zucchini Salad
- Combine zucchini, squash and half the sunflower sprouts in a bowl. Mix with vinaigrette and salt and pepper. Divide between four plates. Top with the rest of the sprouts, some goat cheese, and sunflower seeds. Garnish with edible flowers if using.
