Jade is one of our co-founders and absolutely passionate about cooking and feeding her friends and family.  She is dedicated to learning new recipes and nailing down what shows up in her weekly rotations so that only the healthiest, simplest, best tasting meals prevail.  Below, Jade shares a fantastic salad recipe that will have your mouth watering.  We particularly love her ideas on how to vary the ingredients slightly to create anything from a small side to a main course.



Zucchini, Radicchio & Hazelnut Salad

I’m sure I’m not alone in my obsession with acclaimed chef Yotam Ottolenghi.  My brother bought me his bestselling cookbook Plenty a couple years back for my birthday and I’ve been a fan ever since.  The book is vegetarian and organized by main ingredient.  I find this useful when I have random veggies in the fridge like artichokes or broccoli that need to be eaten and I’m tired of my go-to roasting or steaming.  With his Israeli and Italian heritage, Yotam offers flavor combinations that are new and exciting to me.  His zucchini hazelnut salad is one I go back to regularly for the freshness and versatility.



You could grill the zucchini to get those lovely char marks but today it was raining outside so I roasted slices in the oven instead with olive oil, salt and pepper.  Roasting veggies in the oven, by the way, creates beautiful caramelization and natural sweetness to even the most bland ingredient.  I had some radicchio in the fridge needing to be used so I added it because, why not?  His recipe calls for hazelnut oil which I didn’t have on hand but I’ve been substituting with walnut oil and loving it (any good oil will work).  The pop of brightness you get from the fresh basil is awesome.  If you want to make a meal out of this salad, just add some rotisserie chicken or a piece of fish and boom: heaven on a plate.



This recipe is completely versatile.  You can prepare it with any lettuce you have on hand.  I’ve skipped the aged balsamic vinegar and made a homemade lemon garlic vinaigrette before which was equally delicious.  The three items in this recipe I don’t mess with are the zucchini, roasted hazelnuts (bought in bulk from Costco), and fresh basil.  They create the delicious base to use as a starting point or just enjoy on their own:)  Hope you try this salad out and enjoy!


Zucchini, Radicchio & Hazelnut Salad
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Yield: 4

Zucchini, Radicchio & Hazelnut Salad


  1. 5-7 zucchinis (small ~1.5 lbs)
  2. 1/3 cup hazelnuts, (shelled, roasted, roughly chopped)
  3. 4 Tbls olive oil
  4. 3 oz top-quality Parmesan (shaved or crumbled)
  5. 1/2 cup fresh basil (purple or green basil)
  6. 1 cup radicchio, (washed and cut)
  7. 2 tsp walnut oil (hazelnut or regular olive oil work too)
  8. 1 tsp aged balsamic vinegar
  9. salt & freshly ground black pepper, to taste


  • Preheat the oven to 400 degrees.
  • Trim the ends of the zucchini and cut them into thin 3/8-inch-thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper.
  • Lay the slices out flat on a baking sheet and bake for approximately 20 mins or until they darken but aren't burnt.
  • Meanwhile, prepare the salad with radicchio and basil leaves.
  • Add the parmesan and rough chopped hazelnuts (I buy them pre-shelled and roasted from Costco but you could easily do this yourself).
  • Once the zucchini have cooled down, add them to the salad with the remaining olive oil, drizzle of walnut oil and balsamic vinegar.
  • Enjoy