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Moroccan Zucchini, Grape, and Bell Pepper Salad Recipe

Moroccan Zucchini, Grape, and Bell Pepper Salad
Difficulty: Easy | Total Time: | Makes: 6 servings

Dicing raw zucchini and yellow squash for a salad is a fast way to use up these plentiful summer vegetables. Toss them with some red bell pepper, grapes, pine nuts, chopped mint, and a Moroccan-inspired dressing to round out this healthy dish. Paired with a grilled rib-eye or a hearty piece of fish, this salad adds plenty of flavor to a summer meal with minimal time in the kitchen.

What to buy: Look for preserved lemons in gourmet grocery stores or online; or you can make your own. If you can’t find preserved lemons, substitute 1 tablespoon of finely grated lemon zest.

This recipe was featured as part of our Chunky, Unusual Summer Salads.

INGREDIENTS

For the dressing:

  • 3 tablespoons freshly squeezed lemon juice (from about 1 1/2 medium lemons)
  • 1 preserved lemon, rind only, finely chopped (about 5 teaspoons)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 medium garlic clove, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup olive oil

For the salad:

  • 1 pound yellow squash (about 3 to 4 medium squash), medium dice
  • 1 pound zucchini (about 3 to 4 medium zucchinis), medium dice
  • 1 medium red bell pepper, cored, seeded, and medium dice
  • 8 ounces seedless green grapes (about 1 1/2 cups), halved
  • 1/4 cup toasted pine nuts
  • 1 tablespoon finely chopped fresh mint leaves
  • Kosher salt
INSTRUCTIONS
For the dressing:

  1. Place all of the ingredients except the oil in a large bowl and whisk to combine. While whisking constantly, add the oil in a slow, steady stream until it’s fully incorporated.

For the salad:

  1. Add all of the measured ingredients to the bowl with the dressing and toss until evenly coated. Let the salad sit at room temperature until the flavors meld, about 15 minutes. Toss again, taste, and season with salt as needed.
    Write a review | 4 Reviews
  • Moroccan Zucchini, Grape, and Bell Pepper Salad Recipe
    1

    I prepared this and I found the dressing to be a little not-so-exciting. I had to liven it up quite a bit. The salad was not a hit with the family either. Perhaps it is just that the flavours are a bit different.

  • Moroccan Zucchini, Grape, and Bell Pepper Salad Recipe
    5

    Yes Cwitzke.. When you preserve the lemon rind.. its both rind and zest I believe that goes into this dish.. I've been wanting to preserve things like this.. maybe one day I can do it..

  • Moroccan Zucchini, Grape, and Bell Pepper Salad Recipe
    5

    Do they mean rind or zest in the recipe? Usually it's zest only, with the rind discarded. But perhaps the fact that it's preserved lemon makes a difference...

  • Moroccan Zucchini, Grape, and Bell Pepper Salad Recipe
    5

    Absolutely superb salad! Although I had to use fresh lemon rind instead of the preserved lemon, I was able to follow the recipe (making only a 1/2 portion = 3 servings). My wife and I enjoyed it a lot and it is very reasonable from a calorie point of view! I had about 1 serving left over and refrigerated it for a day. It was still great and fresh tasting the next day. Can't wait to make it again!

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