Yield: 4 servings


  • 1 lb. zucchini, trimmed
  • ¼ lb. green beans, trimmed
  • 1 T. fresh dill, finely chopped
  • ¼ c. scallions, finely chopped
  • 1 c. white mushrooms, sliced
  • 1/3 c. white wine vinegar
  • 1/3 c. olive oil
  • Salt and freshly ground black pepper


  1. Using a mandoline or a knife, julienne zucchini, halve green beans lengthwise and again horizontally. (Zucchini and beans should be about the same size.)
  2. Blanch vegetables, drain, and transfer to a bowl.
  3. Add dill, scallions, and mushrooms. Toss with vinegar and oil, and season with salt and pepper.
  4. Refrigerate for at least 1 hour before serving.

This recipe was first published in Issue #5

Recipe By: Chef Shellie Kark