Our raw zucchini salad recipe is one of the summer summer salads. It is an incredibly simple, fresh, fragrant and absolute guard.

If you are reading this and you feel skeptical about raw zucchini, stick with me. Through this zucchini salad, you cut your zucchin on paper thin coins (or in case of ribbons if you want to be Fancy), then let it be marched for half an hour and take over all the lemon dress. When I start eating this salad, I can’t stop. It’s much better than you think. Fresh herbs and fried butterfly pine nuts add fantastic texture and taste. It is one of our favorite Represents the recipesBut for another salad, see our Zucchini noodle saladAuthority

Now this salad is an ideal summer side (or really at any time, you have access to a fresh zucchini) and do not need much more than the recipe. So to speak, I recently served it on top of bed Homemade Tzatziki And scattered fragile feta on top and was really blown. It is also excellent with simple proteins poached salmonTo be in style Baked chicken breastsor Marinated steakPower I can’t wait to try this one.

The main components

• Zucchini. For this salad, we will use raw zucchini, so you will want a good looking zucchini. I am looking for zucchini that feels heavy with its size, strong skin. I used green zucchini in our photos but a combination of green and yellow is great.
• Lemon Here fresh lemon juice is the best. The following recipe I suggest 2 tablespoons, but you can always serve your salad with extra lemon wedge to hit more lemon. Lime would be a really fun replacement for this salad.
• Dijon mustard. I use Dijon Mustard in many of my Salad recipes Inspired on the taste and I almost always have it in my fridge. It’s our dress slightly more fragrant and much more fragrant.
• Honey. This balances mustard and tangled lemon. If you prefer something else, use agave nectar or maple syrup.
• Olive oil. This is the basis of our lemon sauces. I love fruit juice air olive oil, but if necessary, you can replace avocado oil, you will just lose a little taste.
• Herbs. This salad is about freshness, so I like to add chopped fresh mint, basil and green onion (or). Mint is the star of this salad. If you only use one grass then make it mint.
• Pine nut. The pine nut is classic that is served on top of zucchini salads but you can always replace them for something else. I love their taste of their butterfly, but blilt and fried sliced ​​almonds, chopped walnuts or even pistals are all great options. I love sunflower seeds for a walnut salad.

How to make a zucchini salad

This is a zucchini marinated salad, but I didn’t want to wait for you too long, so the trick is really sliced ​​by your zucchin. I use mandolin chop. If you don’t have Mandoli, you can use a knife. If you have a vegetable peel, you can also turn it into zucchini tape salad. Just use your shell to peel wide zucchini strips for your tapes. I find the coins a little easier to eat and prepare but work.

When you have your thin sliced ​​zucchin, you want to make sure it will taste perfectly in the salad, so connect a little salt and let you sit for 10 to 15 minutes. We use the same strategy Cucumber salad And find it’s worth it so much. Salt makes our zucchini taste better and changes the texture slightly, making it more silky and less fragile as Al Dente pasta.

Complete the extra salt from zucchini, then dry it using paper towels before you add it to our lemon’s dressing below your salad bowl below. Then let zucchini marinated from 15 to 30 minutes (or longer if you prefer it). When you are ready to serve, throw chopped fresh herbs and pine nuts. I also love the pinch of Komungaru (Korean chili pepper flakes) or Aleppo pepper flakes. It’s so good.