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Zucchini Salad With Walnuts and Dill

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“Simple, fast, and easy, from Joyce Goldstein's "The Mediterranean Kitchen, 1989. No dill? Use mint instead. Pine nuts are good instead of walnuts, too.”
READY IN:
12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl.
  2. Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it.

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