Summer is nearly come and gone in Seattle. And what we’ve lacked in hikes and camping trips we’ve made up in countless trips to patio-laden breweries, open-air restaurants, and forest-saturated parks. The sun indeed still shines, but the brisk breeze of fall is in the evening air and we know the season’s turn is upon us.
In these final summer days I’m always coming up with ways to make the most of it—and this zucchini salad simply won’t quit. This recipe is actually much like a pasta salad with zucchini taking the traditional place of noodles. This is a great way to capitalize on incredible seasonal produce while imparting a refreshing taste and texture. Avocado comes alongside for a buttery layer, while cucumber keeps things crisp. Corn and feta lend a sweet and salty dynamic while a lemon-based dressing wraps everything up with a pleasant bite. It’s a straightforward salad, but it’s so good.
The flavors of this salad are satisfyingly complemented by La Crema’s 2015 Monterey Chardonnay. It’s oakey and tropical with some refreshing citrus and a textured bite akin to crisp carbonation. It ends with a touch of spice that works very well with the salad’s lemon dressing. Don’t let summer die—fetch some produce at your farmer’s market and keep it alive. Be sure to head over to La Crema's blog to check out my recipe for this Summer Zucchini Salad.
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