Zucchini And Leek Buttermilk Ranch Salad

• Zucchini and Leek Buttermilk Ranch Salad
• 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 (see below for recipe)
• 1/4 teaspoon kosher salt
• chopped fresh chives, for topping
• Buttermilk Ranch Dip
• 1 cup sour cream
• 3/4 cup buttermilk
• 2 tablespoons chives, finely chopped
• 2 tablespoons parsley, finely chopped
• 2 tablespoons shallot, finely chopped
• 2 tablespoons garlic (about 3 cloves), chopped
• 1/4 teaspoon paprika
• 1/2 teaspoon kosher salt
• zest of 1/2 lemon

1. Combine ingredients (except chives) into a medium sized bowl and stir well to combine. Top with chives and place in the fridge for at least 15 minutes before serving.
2. Serve chilled.
3. Combine all ingredients into a bowl and stir well to combine.

zucchini, zucchini, leeks, buttermilk, kosher salt, fresh chives, buttermilk, sour cream, buttermilk, chives, parsley, shallot, garlic, paprika, kosher salt

Taken from food52.com/recipes/37897-zucchini-and-leek-buttermilk-ranch-salad (may not work)