Cucumber Oregon Hazelnut Salad
Description
This vibrant salad captures the essence of Pacific Northwest freshness with crisp cucumbers and sweet zucchini. The addition of thinly sliced red onion provides a sharp contrast, while roasted Oregon hazelnuts add a rich, buttery crunch. Tossed in a simple vinaigrette, this dish balances earthy, nutty flavors with bright acidity. It is an ideal side for summer barbecues, a light lunch option, or a palate-cleansing course alongside heavier meals. The textures are varied and satisfying, making it a crowd-pleaser that feels both rustic and elegant. Easy to prepare, it highlights seasonal produce at its best.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC). Spread Oregon hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant. Let cool, then chop roughly.
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In a large bowl, combine the seeded and diced cucumbers with the thinly sliced zucchini.
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Thinly slice the red onion and add it to the bowl with the cucumbers and zucchini.
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Sprinkle the chopped toasted hazelnuts over the vegetables.
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Season with salt and pepper to taste. Toss gently to combine all ingredients evenly.
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Serve immediately while the hazelnuts are still crisp.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 21.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.0mg1%
- Total Carbohydrate 4.9g2%
- Dietary Fiber 0.9g4%
- Sugars 2.4g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cucumber, hazelnut, oregon, salad, zucchini, red onion, roasted, crunchy, fresh, vegan, summer, side dish, nutty, light, healthy
