These past few days have FLOWN by.
I can’t believe that we land in the States tonight!
Like all good vacations, I am sad to leave but excited to get home and share all of the fun stories, pictures, and FOOD with everyone. 🙂
Today’s post comes from Meg @ A Dash of Meg. This girl is one of the sweetest bloggers I know. She’s one of those people who you interact with once and feel like you’ve known forever. She also has a knack for writing post at just the moment I need it. When I found out I tore my ACL a couple of weeks ago, Meg wrote this amazing post on the importance of REST (something I suck at). Today in her guest post she shares a veggie-based recipe that is light a refreshing. Just what I’m craving after a week of
I’m Meg and I blog over at A Dash of Meg.
If you’d like to know more about me check out my About page on my blog!
Creating new recipes is one of my all time favourite things to do, so I thought it would be a great idea to share a recipe with all of you today that I created last year, but have not shared with anyone yet! Think of it as a secret treasure that I have been keeping all to myself until now 😉
Now that it’s spring (almost summer!) though, it is definitely time for this recipe to be revealed! It’s fresh, light, and totally addictive. I hope you enjoy and make it over and over!
“Spaghettied” Zucchini and Walnut Salad
- 1 medium zucchini
- 1 10 oz. container grape tomatoes, halved
- ¼ cup walnut halves
There are two different options for the dressing
- ½ TBSP fresh dill, chopped
- 1 TBSP walnut oil
- salt and pepper to taste
- 2 tsp Gourmet Garden Dill
I have made the salad many times. Sometimes using dressing option 1 and sometimes option 2; both are fantastic
Slice zucchini with mandolin into spaghetti-sized pieces. Combine all ingredients into bowl and toss with dressing of your choice.
Makes 2 servings.
This recipe is simple, definitely not as exceptional as any of Laura’s recipes (Editor’s note: Whatever! Simple, fresh veggie recipes are the best.), but I certainly do hope you give it a try I’m sure I will be making it quite frequently this summer!
Thanks for having me Laura! It’s been fun 😉
I can’t wait to get home and try those out – I love using zucchini as pasta and, after all of this heavy (yet delicious) South American food, I need something light and spring-y.
What are you favorite spring/summer veggies?
Do you use “different” oils such as walnut or avocado?