Zucchini-Peach Salad With Creamy Lime Dressing
Published August 8, 2024
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 medium green zucchini, thinly sliced on a bias
3 ripe yellow peaches, cut into ½-inch wedges or chunks
1 teaspoon kosher salt
2 limes, zested and juiced
⅓ cup sour cream
2 tablespoons finely chopped dill
Extra-virgin olive oil
Flaky salt
Nutritional analysis per serving (4 servings)
18 grams carbs; 11 milligrams cholesterol; 142 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 4 grams fiber; 627 milligrams sodium; 3 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, toss together the zucchini, peaches and salt; let sit for 10 minutes to soften.
- Step 2
Add the lime zest, then halve the limes and squeeze in ¾ of the lime juice; toss to combine and let sit for 5 minutes more.
- Step 3
Add the sour cream and half of the dill and stir until the sour cream is fully incorporated into the lime juice. Taste and adjust seasoning with salt and more lime as needed.
- Step 4
Transfer to a serving bowl and top with the rest of the dill, a drizzle of olive oil and flaky salt.
Private Notes
Comments
Anyone try this with yogurt to keep it healthier?
Made this twice as I love the idea of fresh foods coming together and making more than the sum of the parts. My peaches were very ripe and after the salting stage there was much too much liquid. I drained it out, and needed to drain again before I served it. Too liquidy. Maybe if the peaches weren’t so ripe it would have been better.
Excellent summer side! Don't give in to temptation to rinse after the salt rest; the 1 teaspoon might seem like too much but it's the perfect amount of seasoning (at least for me!). The salt also softens harder out-of-season peaches to the same consistency as the zucchini. This is going in my regular rotation.
Didn’t have lime or any other acidic citrus; tried making it with lemon verbena instead. Did not work! It needs that acid on the zucchini.
Super light and fresh with perfect amount of lime. Made with basil and yogurt instead of dill and sour cream. Agree with the user who posted about the extra peach liquid for ripe peaches - I probably could have drained about 1/3 of a cup and still maintained good dressing consistency after salting. I do not think it was too much salt. For the vegans, I split the recipe in two (before adding the yogurt) and made a quick Dijon mustard vinaigrette (jarlic, mustard, oil, some soy sauce, white wine vinegar, lime juice, and agave) It was different from the main recipe, but still delicious
This is just a really wonderful recipe, and so quick to make!