Spanish Zucchini Salad | Irresistibly Delicious 15 Minute Recipe
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.
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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
- 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
Heat a large fry pan with a medium heat
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
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
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
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
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
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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