I love a good end-of-Summer savory fruit salad. It’s kind of a yearly thing with my brain, and I’m here for it.
This is no exception to that rule. This salad is about as light as one would expect, but works well. I worried that the zucchini wouldn’t be great, but it was; even raw. The key here is to peel it into ribbons. I used my regular vegetable peeler. My ribbons weren’t even, but they were delicious.
So much so, I can’t really say this is more than a 1-person meal. I mean, sure, you can feed 2 if you want to throw a main in, but I managed to knock it out in a second helping at lunch.
If you can’t find the Kewpie dressing, a nice sesame would be good. So would my love pomegranate molasses. Balsamic would also work really well. Grapefruit would play nicely.
I had also meant to grab some good vegan Feta for this salad but forgot. It would be nice and would definitely help fill this out to more of a meal, but wasn’t necessary.
gluten-free, vegetarian, vegan, paleo
Shaved Zucchini + Stone Fruit Salad
1 large zucchini, ribboned thinly
1/2 shallot, minced
1 plum, chopped
3Tbsp. Kewpie no-oil Yuzu dressing
1Tbsp. your favorite neutral oil
2Tbsp. smoked almonds, chopped
1.5tsp. fresh thyme
1/4c. fresh parsley, chopped
1/2tsp. red chili flakes
Ribbon the zucchini thinly and add to a large bowl.
I tossed any ribbons that were purely peel to the pups, and stopped when I hit all-seed strips. A bit is wasted here, but can be easily chopped and chucked in a pan for a quick little pop of veggie later in the week. I ended up using mine in a breakfast zucchini & fried egg rice with browned butter and snipped chives.
Mince the shallot, de-stem the thyme, and chop both the parsley and plum. Add to the bowl.
Add the red chili flakes, along with the dressing and oil. I’d start with 2 Tbsp. dressing, toss, and see if it needs more. Hit with a few grinds salt and pepper.
When it’s time to plate, add the chopped almonds and toss quickly so they don’t go soggy.
Serves 1 – 2 for lunch depending upon what all else you have going on
