This raw zucchini salad recipe is quick and easy to prepare. Made with fresh herbs, feta cheese, pine nuts and a simple lemon dressing. It’s bursting with fresh seasonal flavours!
Course
Salad
Category
Mediterranean
Prep Time10minutes
Cook Time5minutes
Total Time15minutes
Servings4as a side
Calories169kcal
AutorElle
Ingredients
2tablespoonsextra-virgin olive oil
juice of half a lemon,or to taste
sea salt and black pepper,to taste
2medium-sized zucchini or summer squash,trimmed and cut into ribbons (500 g)
1handful of basil,torn
1handful of mint leaves,finely chopped (about 2 tablespoons)
50gcrumbled feta(alternatively 30 g shaved parmesan)
1/4cuppine nuts,lightly toasted (25 g)
Method
In a small bowl, whisk together the oil, lemon juice, salt and black pepper until combined.
Place the zucchini ribbons in the large bowl, add the basil, mint and dressing. Toss gently to coat. Taste for seasoning. Transfer to a serving platter or shallow serving bowl.
Top the zucchini ribbon salad with the crumbled feta (or parmesan shavings) and pine nuts. Serve immediately. Enjoy!
Notes
To cut the raw zucchini into ribbons, trim the ends and using a vegetable peeler, work from top to bottom on each zucchini to slice it into thin, long ribbons. Discard the centre with the seeds. Alternatively, a spiralizer can be used.
This salad is best enjoyed fresh. If storing leftovers, the zucchini will release some of its juices and will not be as crisp as when served fresh.