Zucchini, red onion & pistachio salad from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 91) by Julia Turshen

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Notes about this recipe

  • Samallyn6 on August 23, 2020

    Loved this recipe. My homemade preserved lemon brine was already salty, so I didn’t need to add more salt although I did use more brine than called for. Also, even though I read about the pistachios, they got away from me and were pretty dark. Still yummy. Bright, fresh, perfect for summer!

  • hirsheys on July 01, 2018

    Made this a couple of times and liked it best with a few tweaks, though the concept is good. Important to use higher brine to oil ratio. I used brine from pickled okra as opposed to preserved lemons to get more acidity and added chopped preserved lemons to the mix. Used dill and cilantro.

  • mfranklin125 on January 18, 2018

    Made with dill and did my own measurement for brine and added leafy greens to make it more of a salad. Also added cheese :)

  • ksg518 on June 20, 2017

    This was very good. I made it as directed using dill as the main herb with some basil and hyssop mint added. The only issue I had was with the pistachios. Julia calls for browning them in olive oil for three minutes over medium high heat stirring them "now and then". One minute over medium high heat on my cooktop and I wondered if the smoke alarm was going to go off. I ended up browning them over medium heat for three minutes stirring constantly and I thought they still were a little too browned. I think you could substitute walnuts for the pistachios but my daughter said she thought the pistachios were the better choice. Of course, she wasn't the one shelling them.

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