Zucchini With Ajo Blanco Dressing and Spiced Nuts

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The ubiquitous, sometimes-bland zucchini becomes thing peculiar erstwhile you navigator it conscionable close and harvester it with a garlicky Spanish dressing and smoky nuts.

The dressing tin beryllium refrigerated for up to 1 week. Let it travel to country temperature, oregon lukewarm it somewhat successful the microwave, earlier serving.

Adapted from "Mr. Wilkinson's Well-Dressed Salads," by Matt Wilkinson (Black Dog & Leventhal, 2015).

Ingredients

measuring cup

Servings: 4-6

For the dressing

2 slices achromatic breadstuff (about 3 ounces), crusts removed
1 cupful slivered almonds
1 clove garlic
1 spoon sherry vinegar
1/2 cupful extra-virgin olive oil
1/2 spoon good oversea salt, positive much arsenic needed
1/3 cupful ice-cold water

For the zucchini and nuts

2 to 3 mean zucchini, stemmed and chopped into 1-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons skin-on hazelnuts, chopped
2 tablespoons chopped blanched almonds
2 tablespoons chopped walnuts
Pinch smoked Spanish paprika (pimenton)
1/4 spoon good oversea salt, positive much arsenic needed
1/2 cupful packed caller mint, chopped
1/2 cupful packed caller flat-leaf parsley, chopped
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 6)

Calories
400
Fat
37 g
Saturated Fat
5 g
Carbohydrates
15 g
Sodium
340 mg
Protein
7 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Mr. Wilkinson's Well-Dressed Salads," by Matt Wilkinson (Black Dog & Leventhal, 2015).

Tested by Joe Yonan.

Published June 9, 2015

Updated March 15, 2026