Zucchini and Walnut Arugula Salad: Your Ultimate Fresh & Healthy Summer Side Dish
(This post is proudly sponsored by Fisher Nuts. I’ve been compensated for developing this recipe and participating in the Fisher Fresh Thinker campaign. Rest assured, all opinions expressed are 100% my own.)
As summer unfolds, our gardens, local farmer’s markets, and grocery produce aisles burst with an abundance of fresh zucchini. It’s that wonderful time of year when finding creative and delicious ways to incorporate this versatile squash into our daily meals becomes a delightful culinary adventure. While zucchini is often roasted, grilled, or baked into breads, embracing its raw form can unlock incredible freshness and a satisfying crunch that elevates many dishes, especially vibrant salads.
Embracing Raw Zucchini: A Deliciously Healthy Habit
I distinctly remember when my children were younger, I’d often slice raw zucchini and sprinkle it with a touch of salt, offering it as a simple, healthy snack while I prepared dinner. To my delight, they never hesitated, happily munching away on their nutritious raw zucchini without a single complaint. This joyful ritual quickly became a staple in our home, and I soon started enjoying it with them. Over the years, this led to a natural progression: regularly incorporating thinly sliced raw zucchini (and sometimes yellow squash) into our family’s salads. It’s truly a fantastic, healthy addition, bringing a subtle sweetness and a refreshing crispness that pairs beautifully with other ingredients. Imagine that delightful texture combined with the robust crunch of premium nuts and the unexpected burst of sweetness from golden raisins, as you’ll find in this Zucchini and Walnut Arugula Salad.
The Power of Walnuts: Flavor, Crunch, and Nutrition
Walnuts are undeniably one of my top choices when it comes to adding a flavorful punch and satisfying crunch to salads. Their rich, earthy flavor is incredibly pronounced when roasted, or even quickly toasted in a skillet, which brings out their aromatic oils beautifully. However, I often find myself tossing them in raw – partly due to a touch of kitchen laziness, but more significantly for their exceptional nutritional profile. Raw walnuts are a powerhouse of essential nutrients, offering a bounty of omega-3 fatty acids, antioxidants, and anti-inflammatory compounds that support heart health, brain function, and overall well-being. Whether you prefer them roasted for an intensified flavor or raw for maximum convenience and health benefits, Fisher Nuts walnuts are an absolute must-have in nearly every salad I create, particularly during the warm summer months. Their distinct texture and deep flavor provide a perfect counterpoint to the fresh greens and vegetables, transforming a simple salad into a truly satisfying meal.
Crafting the Perfect Summer Salad Experience
If you’re planning any summer gatherings or backyard cookouts, this Zucchini and Walnut Arugula Salad is an impeccable choice. It serves as a light, refreshing, and incredibly versatile side dish that pairs wonderfully with a wide array of grilled foods. Imagine it alongside tender grilled fish, succulent shrimp skewers, or perfectly seasoned chicken. Beyond being a delightful accompaniment, it also offers a brilliant way to balance out some of those richer, heartier summer grilled foods – yes, I’m talking about those irresistible burgers, hot dogs, and steaks! Its crispness and bright flavors provide a refreshing contrast, ensuring your meal feels balanced and satisfying.
Make-Ahead Convenience and Customization
One of the many beauties of this salad is its make-ahead potential. You can easily prepare both the salad components and the vibrant basil vinaigrette in advance. Simply store them separately and then toss everything together just before serving to maintain optimal freshness and texture. For an extra layer of flavor and gourmet touch, consider adding a sprinkle of crumbled feta cheese for a salty tang or some delicate shaved Parmesan for a nutty, umami richness. These additions can truly elevate the salad, making it even more irresistible. Don’t forget the golden raisins, which provide a chewy, sweet counterpoint to the peppery arugula and savory walnuts, creating a truly harmonious flavor profile.
Enjoy crafting and savoring this delightful summer creation!
Print Recipe
Zucchini and Walnut Arugula Salad with Basil Vinaigrette
- Author: Aggie’s Kitchen
- Category: Salad
- Method: Blender
(This post is sponsored by Fisher Nuts. I have been compensated for creating this recipe and for being part of the Fisher Fresh Thinker campaign. As always, all opinions are 100% my own.)
This vibrant Zucchini and Walnut Arugula Salad, dressed with a zesty Basil Vinaigrette, is the epitome of a fresh summer meal. It’s incredibly easy to prepare, bursting with flavor and texture, and packed with healthy ingredients. The crispness of raw julienned zucchini, the peppery bite of arugula, and the satisfying crunch of Fisher Nuts walnuts create a delightful symphony of tastes. Ideal as a light lunch or a refreshing side dish for any summer gathering.
Ingredients
For the salad:
- 1 4oz bag baby arugula
- 1 large zucchini, julienned (approximately 2 cups once julienned)
- 1/3 cup chopped Fisher Nuts Walnuts (raw or lightly toasted)
- 1/3 cup golden raisins
- crumbled feta or shaved Parmesan, optional (for an extra layer of flavor)
For the Basil Vinaigrette:
- 2 tablespoons fresh lemon juice (for brightness)
- 1/4 cup apple cider vinegar (adds tang)
- 1/3 – 1/2 cup extra virgin olive oil (high-quality for best flavor)
- small handful of fresh basil leaves (about 12 large leaves, for herbaceous notes)
- 2 teaspoons honey (to balance acidity)
- big pinch coarse salt and freshly ground black pepper (season to taste)
Instructions
- To make the Basil Vinaigrette: In a high-speed blender or food processor, combine the fresh lemon juice, apple cider vinegar, extra virgin olive oil, fresh basil leaves, honey, a generous pinch of coarse salt, and freshly ground black pepper. Blend for approximately 30 seconds until all ingredients are well combined and the mixture is beautifully emulsified into a smooth, vibrant dressing. Taste and adjust seasoning as needed. Set aside at room temperature on the counter to allow flavors to meld.
- To prepare the Zucchini and Walnut Arugula Salad: Begin by gently spreading the baby arugula onto a large serving platter or into a wide salad bowl. Next, evenly distribute the freshly julienned zucchini strips over the arugula. Scatter the golden raisins and chopped Fisher Nuts walnuts across the top. Just before serving, drizzle a small amount of the prepared Basil Vinaigrette over the salad. Start with a conservative amount, as you can always add more to your liking. Gently toss the salad to ensure all ingredients are lightly coated with the dressing. Serve immediately to enjoy the freshest flavors and textures.
Recipe Notes & Variations
Ingredient Swaps: For a delightful twist, consider substituting dried cranberries for the golden raisins – their tartness provides a wonderful contrast. Alternatively, switch out the walnuts for toasted pecans or slivered almonds to explore different nutty profiles. Feel free to add other fresh summer vegetables like cherry tomatoes or thinly sliced cucumbers. To make it a more substantial meal, add grilled chicken, shrimp, or a can of drained chickpeas for extra protein. A sprinkle of fresh mint or dill could also add another layer of herbaceous flavor to the salad.
Julienning Tips: If you don’t have a mandoline for perfect julienned zucchini, you can use a vegetable peeler to create thin ribbons, then stack a few ribbons and slice them lengthwise into fine strips. This method works perfectly for achieving that delicate texture that blends so well with the arugula.
Vinaigrette Storage: Any leftover Basil Vinaigrette can be stored in an airtight container in the refrigerator for up to 5-7 days. Simply give it a good shake or re-blend briefly before using, as the oil and vinegar may separate.
Discover More Summer Salad Inspiration
For even more delightful summer salad ideas, be sure to explore Chef Alex Guarnaschelli’s exquisite summer salad recipes on Fisher Nuts’ official website. You’ll find a wealth of innovative and delicious ways to incorporate the wholesome goodness of nuts into your warm-weather meals, making healthy eating both easy and enjoyable.
(This post is sponsored by Fisher Nuts, a brand committed to providing quality ingredients for your culinary adventures. I have been compensated for creating this recipe and for being part of the Fisher Fresh Thinker campaign, and all thoughts and opinions remain my own.)
***Exclusive Giveaway!***
Details:
One lucky winner will receive a fabulous $100 Gift Card to the Food Network Store!
Use your gift card to curate your very own ultimate summer salad kit, choosing from an array of beautiful salad bowls, essential utensils, and delightful entertaining items perfect for your next summer gathering!
To Enter:
Simply leave a comment below on this blog post sharing your favorite nut to use in summer salads (e.g., walnuts, pecans, almonds, etc.). Your insightful comment will automatically count as your entry into this exciting giveaway.
Important Dates: This giveaway commences on Wednesday, July 2, 2014, and will conclude promptly on Monday, July 7, 2014, at 12:00 noon (EST). A winner will be chosen at random using the “Pick Giveaway Winner” tool on my blog. The selected winner will be contacted directly via email and will have a generous 48-hour window to respond before an alternate winner is chosen.
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