Photo courtesy California Walnuts
To help you celebrate International Mediterranean Diet Month each and every month, California Walnuts has developed a terrific resource, Make Your Meals Mediterranean Starting with Five Makeover Meals. You can download the booklet which not only offers recipes but also includes tips on how to take standard North American dishes and boost their nutritional ratings using key Mediterranean strategies.
Here’s a tasty recipe from California Walnuts as we head into the season of local produce. If you grow zucchini in your own garden, you can never have enough zucchini recipes.
Lemony Zucchini Salad with Walnuts
Makes 4 servings
Ingredients
3 tbsp lemon juice
3 tbsp extra virgin olive oil
1 clove garlic, minced
Sea salt, freshly ground pepper and sugar, to taste
12 ounces zucchini, chilled
1/4 cup ricotta cheese
1/2 cup coarsely chopped and toasted California walnuts
2 tbsp snipped fresh basil
Lemon zest (optional garnish)
PREPARATION
1. In a medium bowl whisk together lemon juice, oil, garlic, salt, pepper and sugar.
2. Cut zucchini into spirals using a spiralizer and add to bowl. Toss well to coat.
3. Transfer to 4 salad plates and top each with ricotta, walnuts and basil. Garnish with lemon zest if desired. Salad is best served within 1 hour.
Nutrition information per serving:
• Calories: 240
• Protein: 5 grams
• Fat: 11 grams
• Saturated fat: 3 grams
• Carbohydrate: 7 grams
• Dietary fibre: 2 grams
• Sodium: 100 milligrams
©2018 California Walnuts. All Rights Reserved.
Enlightened Eater 
Yum! I’m planting zucchini this year, so will bookmark this recipe for that day when, inevitably, I have more zucchini than I know what to do with!
Julie, I’m planning on growing it too so I know the more the zucchini recipes the better!
And this is also Celiac Awareness Month so this is the perfect salad for us too!
Absolutely! Gluten-free recipes are great at any time but especially during Celiac Awareness Month!