Zucchini and Leek Buttermilk Ranch Salad
Author note: This is a delicious summertime side dish. This needs to be eaten immediately and does not do well as leftovers. The moisture from the zucchini tends to separate the buttermilk ranch and leads to a watery salad. Double if feeding a large crowd.
3 zucchini (green, yellow or mixed), thinly sliced with a mandolin (or by hand)
1/3 cup leeks, white parts only, thinly sliced and halved
4 tablespoons buttermilk ranch dip (click here for recipe)
1/4 teaspoon kosher salt
chives, chopped, for topping
- Combine ingredients (except chives) into a medium bowl and stir well to combine.
- Top with chives and place in the fridge for at least 15 minutes before serving.
- Serve chilled and immediately.