#IceCreamWeek: Backyard Mint Ice Cream
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This delicious summer salad combines thin ribbons of zucchini with toasted pine nuts, fresh mint and salty feta.
I feel like I’ve been all over the map this week. One day I’m walking through the Greenmarket, like a kid in a candy store, spending every last dollar in my wallet, loading my bag with sweet summer corn, heirlooms tomatoes, freshly baked bread, fresh herbs and a bundle of zucchinis. And the next day, my mind starts drifting to pumpkins and apples and all things fall. The next thing you know I’m thinking about Christmas cookies. Christmas cookies! It’s still August for crying out loud, and I’m thinking about my Thanksgiving Pinterest board and Christmas cookies. I know, I know! I’m reeling it in and firmly planting myself back in August. Where it’s still summer, and the Greenmarket is overflowing with zucchini in every single direction.
How fun are these zucchini ribbons!! I’m certain that this salad would taste just as wonderful if the zucchini had been cut into wedges or chunks, but it would not be nearly as beautiful or fun to eat. If you’re a wiz with a mandoline, I recommend using it to slice your zucchini. You’ll want to put it on a setting to get paper-thin ribbons. I’ve tried and tried, but I think the mandoline and I were not meant to be. Thankfully, I still have all ten fingers, but instead of consistent, thin slices, I’m a master at making drastically uneven slices. If you’re in my camp, stick with using a vegetable peeler to make these beautiful green and white ribbons.
This summer salad is wonderful on its own. I also love it as a side dish paired with a piece of grilled fish.
Zucchini Ribbon Salad with Toasted Pine Nuts, Mint and Feta
Ingredients
- 3 medium zucchinis, ends chopped off
- 3 tablespoons pine nuts, toasted
- 1/4 cup crumbled feta
- 3 tablespoons fresh mint, chopped
- 2 tablespoons extra virgin olive oil
- pinch sea salt
- fresh ground pepper
Instructions
- Use a vegetable peeler, applying even pressure as you work, and shave zucchini lengthwise to create thin ribbons. Alternatively, you can use a mandoline.
- In a large bowl, mix together zucchini, toasted pine nuts, feta, mint and olive oil, and season with a pinch of sea salt and fresh ground pepper.
- Serve immediately, chilled or at room temperature.
Maybe you’ve noticed that this week has been all about delicious August veggies. The tables are about to turn….next week is all about ice cream over in these parts! My ice cream maker has been churning up something fantastic treats I cannot wait to share them with you! Enjoy!
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Looking for a refreshing summer treat? Check out these ice cream options:
1. Mint Chocolate Chip Ice Cream
Indulge in the classic combination of refreshing mint and rich chocolate chips with this homemade ice cream recipe.
2. Backyard Berry Ice Cream
Make the most of fresh summer berries by incorporating them into this creamy and fruity ice cream.
3. Lemon Basil Sorbet
For a lighter option, try this refreshing sorbet infused with the bright flavors of lemon and basil.
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