Best 5 Zucchini Blackberry Salad Recipes

Zucchini and blackberry, two fruits that symbolize the bounty of summer, are the foundation of a refreshing, vibrant salad that is a delightful addition to any meal. This salad is a delightful balance of sweet and savory flavors, with the juicy blackberries providing a burst of sweetness that is complemented by the mild flavor of the zucchini. It is this unique combination that makes a zucchini blackberry salad a must-try for anyone looking to explore new and exciting flavor combinations in their cooking.

Here are our top 5 tried and tested recipes!

ZUCCHINI SALAD

Zucchini Salad image

Provided by Bobby Flay

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 teaspoons finely grated fresh lemon zest
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon anchovy paste
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 small zucchini, trimmed and thinly sliced into half moons
3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces
1/4 cup loosely packed fresh flat-leaf parsley
1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large
1/4 cup loosely packed fresh basil leaves, torn into small pieces
12 kalamata olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise

Steps:

Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.

ZUCCHINI-BLACKBERRY SALAD

Zucchini-Blackberry Salad image

Provided by Food Network Kitchen

Time 50m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Shave 5 zucchini into ribbons with a vegetable peeler, discarding the core. Toss with 1/2 teaspoon kosher salt in a colander and let drain, 30 minutes. Smash 6 ounces blackberries in a large bowl. Stir in 1/4 cup olive oil, 4 teaspoons each honey and lemon juice and 1 red Fresno chile (1/2 finely chopped, 1/2 sliced); season with salt. Squeeze the liquid from the zucchini; add the zucchini to the berry mixture and toss. Season with salt and pepper. Transfer to a platter; top with chopped chives.

BLACKBERRY BALSAMIC SPINACH SALAD

Blackberry Balsamic Spinach Salad image

This lightly dressed salad is packed with superfoods! When I have time, I make my vinaigrette from scratch. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

3 cups fresh baby spinach
2 cups fresh blackberries, halved
1-1/2 cups cherry tomatoes, halved
1/3 cup crumbled feta cheese
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
1/3 cup balsamic vinaigrette

Steps:

In a large bowl, combine the first 6 ingredients. Divide salad among 6 plates; drizzle with dressing.

Nutrition Facts : Calories 106 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 230mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

WARM ZUCCHINI-BASIL SALAD

Warm Zucchini-Basil Salad image

This is the perfect recipe if you have a lot of zucchini to use up. It is important to thinly slice the zucchini, so I use the slicer on my box grater. I sometimes fill 4 baking sheets at a time. You can eat it warm or cold. I will eat this portion all by myself.

Provided by barbara

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

2 tablespoons extra-virgin olive oil, or more to taste
2 zucchini, thinly sliced
1 pinch salt and ground black pepper to taste
2 tablespoons finely chopped fresh basil, or more to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with some olive oil.
Combine thinly sliced zucchini and olive oil in a bowl. Spread zucchini slices out in a single layer on the baking sheets.
Roast in the preheated oven until zucchini are soft and lightly browned on the edges, 20 to 25 minutes. Transfer to a bowl and allow to cool slightly.
Season with salt and pepper. Add basil and mix to combine. Serve warm or cold.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 3.3 g, Fat 6.9 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 48.6 mg, Sugar 1.7 g

BLACKBERRY ZUCCHINI BREAD

Blackberry Zucchini Bread image

Someone on the boards needed blackberry recipes and this is one that I plan to try this summer with my fresh blackberries.

Provided by Mysterygirl

Categories Quick Breads

Time 1h35m

Yield 12 loaf, 15 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup cholesterol-free oil
1/2 cup sugar
3 egg whites
1 tablespoon freshly grated orange rind
1/2 cup orange juice
1 1/2 cups whole wheat flour
1 1/2 cups oat bran
1 teaspoon baking soda
2 teaspoons baking powder
1 (16 ounce) can blackberries packed in water or 1 package frozen blackberrie
1 1/2 cups finely shredded zucchini

Steps:

Preheat oven to 350 degrees F.
Combine all of the ingredients except the berries and zucchini.
Fold in the drained berries and zucchini just until blended.
Turn into a greased loaf pan and bake for 1 1/2 hours.
Check after the first 45 minutes.
If necessary, cover with aluminum foil to prevent browning too quickly.

Tips:

For the best flavor, use fresh, ripe zucchini and blackberries.
If you don't have fresh blackberries, you can use frozen or canned blackberries. Just be sure to thaw them before using.
You can add other fruits to this salad, such as blueberries, raspberries, or strawberries.
If you want a sweeter salad, add a little honey or maple syrup to taste.
For a more savory salad, add a pinch of salt and pepper.
This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 2 days.

Conclusion:

Zucchini blackberry salad is a refreshing and delicious summer salad that is easy to make and packed with flavor. It's a great way to use up fresh zucchini and blackberries. This salad is also a good source of vitamins and minerals, making it a healthy and satisfying meal.