Zucchini Salad With Walnuts and Dill

Total Time
Prep 10 mins
Cook 2 mins

Simple, fast, and easy, from Joyce Goldstein's "The Mediterranean Kitchen, 1989. No dill? Use mint instead. Pine nuts are good instead of walnuts, too.


  1. Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl.
  2. Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it.