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Homemade Zucchini-Nectarine Crunch Salad (Tahini Dressing) photo
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Zucchini-Nectarine Crunch Salad (Tahini Dressing)

This Zucchini-Nectarine Crunch Salad is bursting with fresh flavors and textures, perfectly paired with a creamy, tangy tahini dressing for a vibrant, nutrient-packed meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Lunch, Salad, Side Dish
Cuisine: American, Fusion
Keyword: Easy, Fresh, Gluten-Free, Healthy, Light, Nutty, Quick, Summer, Vegetarian
Servings: 4 servings

Ingredients

  • 2 medium zucchinis thinly sliced
  • 2 ripe nectarines pitted and diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup cooked quinoa
  • 1/4 cup pumpkin seeds
  • 1/4 cup feta cheese crumbled (optional)
  • 2 cups mixed greens
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

Prepare the Vegetables and Fruit

  • Wash zucchinis thoroughly and thinly slice using a mandoline or sharp knife into rounds or ribbons.
  • Pit and dice the nectarines into bite-sized pieces. Halve the cherry tomatoes and thinly slice the red onion. Set aside.

Cook the Quinoa

  • Rinse 1/4 cup dry quinoa under cold water and cook according to package instructions to yield 1/2 cup cooked quinoa. Fluff with a fork and allow to cool.

Make the Tahini Dressing

  • In a small bowl, whisk together tahini, olive oil, lemon juice, and honey until smooth and creamy. Add water 1 teaspoon at a time if dressing is too thick. Season with salt and pepper to taste.

Assemble the Salad

  • In a large salad bowl, combine sliced zucchini, diced nectarines, cherry tomatoes, red onion, cooked quinoa, and mixed greens.
  • Drizzle the tahini dressing over the salad and toss gently to coat evenly.
  • Sprinkle pumpkin seeds and crumbled feta cheese over the salad, reserving a few pumpkin seeds for garnish.

Serve

  • Transfer salad to plates or serve family-style. Best served immediately or chilled for later.

Equipment

  • Mandoline Slicer
  • Large Salad Bowl
  • Small Bowl
  • Skillet

Notes

  • Use a mandoline slicer for uniform thin zucchini slices to enhance texture and presentation.
  • Choose ripe but firm nectarines to avoid mushy salad pieces.
  • Toast pumpkin seeds lightly in a dry skillet for deeper flavor and extra crunch.
  • For a vegan option, replace honey with maple syrup or agave nectar.
  • Prep quinoa and dressing ahead to save assembly time.