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This Raw Zucchini Salad is easy and delish. It’s amazing how soft the zucchini strands become when they have been salted. Nuts are optional but highly recommended.
Raw Zucchini Salad
Ingredients
- 3 to 4 zucchini, julienned (I use the julienne blade on my mandolin, you can use your awesome knife skills if you don't have one, or thinly slice the zucchini on the diagonal. )
- 2 teaspoons kosher salt
- 1 tablespoon fresh lemon juice (or to taste)
- 1 tablespoon fresh soft herbs (such as basil, parsley, oregano, chives, mix and match at will), finely chopped
- 3 tablespoons fruity extra virgin olive oil (or to taste)
- Freshly ground pepper
- 1/3 cup toasted chopped walnut pieces (I used these, but I think pine nuts would be equally good), optional (but read my note)
Method
Step 1
In a sieve, combine the julienned zucchini with 1 teaspoon of the salt, toss, then add the other teaspoon and toss again (you want the zucchini well-salted); set aside in the sink for 10 to 15 minutes or until very limp. Rinse well, pat dry, and place in a bowl.
Step 2
In that bowl that you are going to put the zucchini in, combine the lemon juice, herbs, and extra virgin olive oil, whisk to combine.
Step 3
Toss the zucchini with the dressing, add the nuts, and some pepper. Taste and adjust seasonings adding lemon juice or olive oil to taste.
The making of Raw Zucchini Salad or Zoodle Salad or Zucchini Spaghetti Salad
A printer-friendly recipe card can be found at the bottom of this post
The title sez it all. Ever since I incorporated the method of using my mandolin to make zucchini into spaghetti-like strands, I find that I LOVE this presentation for both hot and cold dishes and use it a lot. For some reason the method transforms the zucchini into a whole different vegetable; and this is a good thing especially when it’s high summer and you are growing it in the garden. And getting a lot of zucchini.
It’s amazing how soft the zucchini strands become when they have been salted.
Anyone who has grown it knows that not only is it a prolific vegetable if ignored for one day, the small little zucchini you had two days ago is a giant zucchini today. Because you are only using the outside of the vegetable, not the seedy insides, this method is perfect for those that get too large to do anything with.
This Raw Zucchini Salad is easy and delish.
(If you don’t want to use a mandolin, you could try this method with a Spiral Vegetable cutter or attempt it with your awesome knife skills.)
Do you still have too much zucchini? Then try some of these delicious uses for it:
Zucchini Spaghetti with Tomato Sauce
Zucchini and Carrot Biscotti
Chocolate Zucchini Cupcakes
Yield: 4 servings
Raw Zucchini Salad
This Raw Zucchini Salad is easy and delish. It's amazing how soft the zucchini strands become when they have been salted. Nuts are optional but highly recommended.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 3 to 4 zucchini, julienned (I use the julienne blade on my mandolin, you can use your awesome knife skills if you don't have one, or thinly slice the zucchini on the diagonal. )
- 2 teaspoons kosher salt
- 1 tablespoon fresh lemon juice (or to taste)
- 1 tablespoon fresh soft herbs (such as basil, parsley, oregano, chives, mix and match at will), finely chopped
- 3 tablespoons fruity extra virgin olive oil (or to taste)
- Freshly ground pepper
- 1/3 cup toasted chopped walnut pieces (I used these, but I think pine nuts would be equally good), optional (but read my note)
Instructions
Step 1
In a sieve, combine the julienned zucchini with 1 teaspoon of the salt, toss, then add the other teaspoon and toss again (you want the zucchini well-salted); set aside in the sink for 10 to 15 minutes or until very limp. Rinse well, pat dry, and place in a bowl.
Step 2
In that bowl that you are going to put the zucchini in, combine the lemon juice, herbs, and extra virgin olive oil, whisk to combine.
Step 3
Toss the zucchini with the dressing, add the nuts, and some pepper. Taste and adjust seasonings adding lemon juice or olive oil to taste.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 537mgCarbohydrates: 4gFiber: 2gProtein: 2g
Nutritional values may not be 100% accurate
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Recipe Comments
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Nutritional Info
This information is per serving.
-
Calories111
-
Protein2g
-
Carbohydrate4g
-
Dietary Fiber2g
-
Cholesterol0mg
-
Sodium537mg
-
Fat10g (1g Sat, 7g Mono, 1g Poly)
posted by Maggie Carey on August 17, 2013
This was absolutely delish. Refreshing and healthy. I used a vegetable peeler and cut the strips wide. They are like crunchy noodles. Loved it.
posted by LindySez on August 17, 2013
So glad you liked it! I agree, it’s pretty refreshing and very healthy. So glad you liked it! I agree, it’s pretty refreshing and very healthy. Love the way you cut the zucchini into “noodles”…Cheers ~ Lindy
posted by Elle on April 24, 2014
I’m amazed at how much I still have to learn Linda. Salting zucchini makes it softer!!! I didn’t know that and this looks like such a fresh delicious salad, I have to give it a try. 😉
posted by LindySez on April 24, 2014
It’s what I love about cooking Elle, there is always something new to learn. And my job is to learn it and then teach it to you! 🙂
posted by Cher on April 27, 2014
This would be such a great salad served with anything, or even just by itself! Great recipe, Linda!
posted by Jessica on April 30, 2014
This looks so yummy and easy to make! Thanks for sharing, Linda!