Zucchini-Peach Salad With Creamy Lime Dressing

By Ham El-Waylly

Published Aug. 9, 2024

Zucchini-Peach Salad With Creamy Lime Dressing
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4(203)
Comments
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Raw zucchini deserves to be a summer salad staple. With just time and salt, sliced zucchini softens into tender bites that absorb any dressing that graces them. This easy salad pairs thinly sliced zucchini coins with sweet, juicy, ripe peaches in a loose, creamy, lime-forward dressing. It’s a full-on journey, in just a mouthful.

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Ingredients

Yield:4 servings
  • 2medium green zucchini, thinly sliced on a bias
  • 3ripe yellow peaches, cut into ½-inch wedges or chunks
  • 1teaspoon kosher salt
  • 2limes, zested and juiced
  • ⅓cup sour cream
  • 2tablespoons finely chopped dill
  • Extra-virgin olive oil
  • Flaky salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

142 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 3 grams protein; 627 milligrams sodium

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

  1. Step 1

    In a medium bowl, toss together the zucchini, peaches and salt; let sit for 10 minutes to soften.

  2. 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.

  3. 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.

  4. Step 4

    Transfer to a serving bowl and top with the rest of the dill, a drizzle of olive oil and flaky salt.

Ratings

4 out of 5
203 user ratings
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Comments

Mediterranean Momma

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.

beedee

Anyone try this with yogurt to keep it healthier?

Heather

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.

Valerie

I sample sized this for lunch with imperfect guessed amounts using half a peach and half a courgette (zuchini). Heaven on wheels! An inspired mix of ingredients.

Alisa

half light sour cream, half 0% greek yogurt. delicious.

Rachel

I made this with nectarines and it was delicious! Plus, super easy because I didn’t peel them.

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