Cold Zucchini Salad

The Preparation

• 16 ounces zucchini
• Salt, to taste
• 1 tablespoon butter
• Pepper, to taste
• 1.5 ounces celery, sliced
• 1 ounce green onion, chopped
• 0.5 cups mayonnaise
• 1 tablespoon chopped chives
• 1 teaspoon Dijon mustard

The Execution

1. 1. Peel the zucchini and then slice in half length-wise. Use a spoon to scrape out the seeds of the zucchini. Chop zucchini into half-inch slices. Place the zucchini in a colander with salt to draw the water out. Leave for 5-10 minutes and then lightly press remaining water out of the zucchini.
2. 2. Quickly sautee the zucchini in a pan with butter over medium heat. Season with salt and pepper to taste. Cook the zucchini until slightly softened, about 2-3 minutes. Remove from the heat and set aside to cool.
3. 3. Once the zucchini is cooled, mix together the remaining ingredients into a bowl and serve.

Notes