This Spanish Zucchini Salad, known as Ensalada de Calabacin a la Andaluza, is one of the most flavorful dishes that hail from Spain. It´s sweet & savory, easy to make and comes together in about 15 minutes. Serve it chilled as a refreshing starter or at room temperature as a side dish.
What really makes this zucchini salad stand out is the combination of ingredients. Between the zucchini, pine nuts, raisins, spearmint, lemon zest and the kiss of Manchego cheese, you get the most incredible pop of flavors.
The secret to this salad is to lightly saute the zucchini slices. You kind of want them al dente. If you overcook them, they will get mushy and the salad will have no texture. Between 2 to 3 minutes on a medium heat with some olive oil always does the trick.
TIPS & TRICKS to Make this Recipe: As stated above, this salad contains pine nuts and raisins. But you can substitute for blanched almonds and/or dried cranberries. Either way, make sure to lightly sautee them between 30 to 45 seconds. As this brings out the aromatics, which is what really flavors this salad.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
MANCHEGO CHEESE
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Zucchini Salad
Spanish Zucchini Salad | Ensalada de Calabacin a la Andaluza
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 zucchini
- 1 clove garlic
- 1/4 cup pine nuts 35 grams
- 1/3 cup raisins 50 grams
- 10 spearmint leaves
- 1/2 lemon
- 2 tbsp finely grated Manchego cheese 15 grams
- pinch sea salt
- dash black pepper
Instructions
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Heat a large fry pan with a medium heat
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Meanwhile, cut the zucchini (washed & patted dry) into rounds that are 1/4 inch thick (.50 cm) and remove the skin from the clove of garlic
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Add in 2 tbsp extra virgin olive oil into the hot pan, along with the clove of garlic, mix continuously, once the clove of garlic is lightly sauteed and it has infused the olive oil, remove from the pan and discard
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Add in half the slices of zucchini into the pan and gently mix continuously, after 3 minutes and they are lightly sauteed, you want them al dente, remove them from the pan, shaking off any excess olive oil, transfer into a large bowl, cook the other half of zucchini slices in the same way, then set the bowl aside
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Using the same pan with the same heat, add in the 1/4 cup pine nuts and 1/3 cup raisins, mix continuously, after 30 to 45 seconds and the pine nuts and raisins are fragrant, transfer them into the bowl with th zucchini
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Finely chop the spearmint leaves and add into the bowl, along with the zest of half a lemon, season with sea salt & black pepper and gently mix together until well mixed
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Transfer the salad into a serving dish and top off with 2 tbsp of finely grated Manchego cheese, serve at room temperature or chilled, enjoy!
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Sue
20 . Jun . 2023Excellent. I really liked the raisins in this for the perfect touch.
Spain on a Fork
Happy to hear that! Thanks for the comment 🙂 Much love
20 . Jun . 2023Lupe
Se ve deliciosa la tratare en la proxima visita
25 . Jul . 2022Spain on a Fork
Buen provecho! Saludos 🙂
25 . Jul . 2022Charles Pascual
30 . Jun . 2022As quick, easy and delicious as you said. Followed your suggestion to substitute cranberries for the raisins. Terrific. We’ll make this again.
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
30 . Jun . 2022Donna Sue
29 . Jun . 2022Fantastic. Love the simplicity of this flavorful and healthy dish. Bringing it to an outdoor pizza oven party, should be a nice compliment.
Spain on a Fork
Sounds great! Thanks for the comment 🙂 Much love
29 . Jun . 2022Ramya
cant wait to make this soon for me can i use vgean cheese and skip raisins as am not a big fan of raisins i never had spanish zucchini salad before i love zucchini soooooooooo much perfect for my after office meals love your recipes as always brightens up my day everyday after work
29 . Jun . 2022Spain on a Fork
Sounds great Ramya!! Much love 🙂
29 . Jun . 2022