This week, I got two pounds of zucchini and two pounds of cucumbers from our local CSA. With such a large quantity, I decided to make two different salads with these vegetables!!
The first recipe I attempted was something I adapted from Cristina Ferrare’s “Big Bowl of Love” cookbook. I have made three of her recipes before…all with great results: Smashed Yukon Gold Potatoes, Chunky Chocolate Raisin Walnut Cookies, and Rigatoni with Broccoli & Chicken in a Garlic Olive Oil Sauce.
For this recipe, I got to use my fresh cucumbers and zucchini from the farm AND some fresh herbs that I snipped from farm’s herb garden! The lemon vinaigrette made with the fresh mint, dill, and parsley was so refreshing!