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    You are in: Home / Recipes / Pretty Cool Summer Salad Recipe
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    Pretty Cool Summer Salad

    Pretty Cool Summer Salad. Photo by Zurie

    1/6 Photos of Pretty Cool Summer Salad

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Zurie's Note:

    Quick and very healthy! For eye appeal, arrange on a large platter, or in individual portions. Great with grilled meats or as a light lunch with bread and a glass of chilled wine. Delicious, healthy dressing, but adjust to taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    DRESSING

    • 78.07 ml orange juice, freshly squeezed
    • 14.79-29.58 ml lime juice, freshly squeezed (or use lemon juice)
    • 14.79 ml honey
    • 4.92 ml yellow mustard
    • 2.46 ml salt (pref flaked sea salt)
    • 78.07 ml virgin olive oil

    SALAD

    Directions:

    1. 1
      Make the dressing: whisk the orange and lime juice, the honey and mustard in a bowl until well mixed. Slowly add the olive oil while whisking. Please taste, as you may want more citrus juice or more honey.
    2. 2
      Slice the cleaned zucchini thinly on the diagonal, so you have pretty oval shapes.
    3. 3
      Clean and thinly slice the onion, and cut slices in half again. Cube the cheese, about 6 cubes per portion of salad.
    4. 4
      Slice the baby grape tomatoes in half lengthwise.
    5. 5
      Peel the eggs -- they should still feel a little soft in your hand, because you want slightly runny yolks.
    6. 6
      Use a little of the dressing and toss the cheese cubes in the dressing, then roll in the cumin seeds.
    7. 7
      Using either 4 - 6 small plates, or 1 large platter, fan out the zucchini ovals along the edge of the plate. Arrange the thin onion slices slightly lower down, then arrange the halved tomatoes round the circle as well.
    8. 8
      Dot the cumin-covered cheese cubes around the ring of tomatoes.
    9. 9
      Slice each egg carefully in half lengthwise, and arrange the eggs in the centre of the plate.
    10. 10
      Whisk the dressing to mix again, then drizzle the dressing generously over the salad, and finish off with coarse black pepper.
    11. 11
      (You will probably have some of the dressing left. Keep in fridge to use another day).

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    Ratings & Reviews:

    • on August 22, 2011

      45

      An easy salad to prepare and such pretty presentation....looked just like a flower on my plaes. Served in individual plates. I didn't have cumin seeds so just used ground cumin instead and carried this flavour through to chicken tenders tossed in cumin and pan cooked. I haven't had raw zucchini before and was pleasantly surprised. Cut very finely it tasted almost like cucumber. Such a pretty salad that would be lovely served to guests. Really a meal on its own with the addition of the eggs. I reallly enjoyed the dressing for this salad also and happy to have some left over for another salad tomorrow. Photo also to be posted

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2011

      45

      This made for a very pretty presentation. I really enjoyed the dressing, it was different. I cheated a little by using sweet Vidalia onions and regular tomatoes, cut small. Next time I would use about half the cumin. It was a little too, too much. Oh, and I also used leftover fried eggs. They worked very well here.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pretty Cool Summer Salad

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 353.7
     
    Calories from Fat 225
    63%
    Total Fat 25.0 g
    38%
    Saturated Fat 4.4 g
    22%
    Cholesterol 186.0 mg
    62%
    Sodium 414.0 mg
    17%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 5.2 g
    20%
    Sugars 17.6 g
    70%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    yellow cheese

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