Zucchini-Artichoke Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
Packed with tons of bright green vegetables like zucchini, artichokes, peas and tender lettuces, this salad practically screams spring. Serve it on its own as a hearty side dish or top with grilled shrimp or torn salmon lox for a complete meal.



  1. Thinly slice the zucchini on the bias using a mandoline or knife. Place in a colander and toss with 1 teaspoon salt. Set the colander in a bowl and let stand until the zucchini has softened and released much of its liquid, about 15 minutes.
  2. Meanwhile, toast the fennel seeds in a small skillet over medium-low heat until golden, 4 minutes. Add to a large bowl along with the white and light green scallion parts, the garlic, lemon zest, thyme, red pepper flakes, vinegar and olive oil; season with salt and pepper. Pat the zucchini dry, then add to the bowl along with the artichokes and peas; toss.
  3. Arrange the lettuce on a platter, then top with the zucchini-artichoke mixture. Top with the dark green scallion parts and ricotta salata.