Cookery
Zucchini Salad INGREDIENTS FOR THE ZUCCHINI 1 1/2 lb. (about 3) zucchini, quartered and thinly sliced 1/2 tsp. kosher salt
Pastimes Rebus for You!
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FOR THE DRESSING 3 tbsp. mayonnaise 1/3 c. whole Greek yogurt 4 tsp. Dijon mustard 1 1/2 tsp. honey 1/4 c. mint leaves, finely chopped Juice and zest of ¼ lemon 1/2 tsp. freshly ground black pepper 1/2 tsp. kosher salt FOR THE PICKLED SHALLOTS 1 large shallot, minced Juice of ¾ lemon 1/2 tsp. granulated sugar 1/2 tsp. kosher salt FOR ASSEMBLY 1 (15.5-oz.) can chickpeas, rinsed and drained Crumbled feta, for serving Crushed red pepper flakes, for serving
DIRECTIONS 1. In a large colander, toss zucchini with salt until evenly coated. Let sit 15 minutes, then shake and drain well. 2. Meanwhile, make dressing: In a medium bowl, stir together all dressing ingredients until smooth and well combined. 3. Make pickled shallots: In a jar, add all pickled shallot ingredients. Close lid tightly and shake vigorously. Let sit 10 minutes. 4. Assemble salad: In a large mixing bowl, toss together drained zucchini, chickpeas, and most of the dressing until evenly coated. Transfer to a serving platter, then top with pickled shallots, crumbled feta, and red pepper flakes. Add more dressing as desired.
Puzzle from w w w . p u z z l e s - t o - p r i n t . c o m
You can find the answer to this Rebus puzzle in the next Crossroads Courier or on our Facebook page on July 17th. facebook.com/ crossroads.northglenn
Recipe from J u n i e X i e
Peace of Mind Senior Living | w w w . c r o s s r o a d s a l c . o r g
