Moroccan-Inspired Zucchini Salad

Serves 6

For dressing:
  • 2 Tbsp. white wine or apple cider vinegar
  • 1 tsp. mustard
  • Pinch of ground ginger
  • Pinch of paprika
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
For salad:
  • 5 zucchini, quartered and sliced into 1/4” thick pieces
  • 3 Tbsp. fresh parsley, chopped
  1. Blanch the zucchini in a pot of boiling, salted water for 2-3 minutes, until just tender but not mushy. Put cooked zucchini in a bowl of ice water to stop the cooking. Let cool.
  2. Combine dressing ingredients and mix well.
  3. When zucchini is cool, place in a bowl and toss with dressing.