Zucchini Salad

By Support+Feed Team

Sunny and refreshing raw salad with a lemon herb dressing that is simple to make and looks fun with ribbons of zucchini.

YIELDS: 4 servings

COOK TIME: 0 min

PREP TIME: 15 min

OPTIONAL INGREDIENTS
Plant-based parmesan is a nice addition to this salad if it’s available to you.

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INGREDIENTS

Dressing

  • ¼ cup of lemon juice
  • ¼ cup of finely chopped red onion
  • 1 small garlic clove, minced
  • 1 (5 ml) tsp Dijon mustard
  • Pinch of sea salt, more to taste
  • Pinch of black pepper
  • ½ tsp (2.5 ml) maple syrup or agave- optional
  • ⅓ cup (79 ml) olive oil
  • ½ tsp (2.5 ml) fresh or dried herb blend, thyme, oregano, herbs provence or italian seasoning

Salad

  • 3 small-medium zucchini
  • 1/4 cup of pistachios or raw sunflower seeds
  • 1 tbsp chopped green onions
  • Handful of fresh basil leaves

RECIPE

  1. For the dressing- In a jar or measuring cup combine all the dressing ingredients and stir or shake well.
  2. Using a vegetable peeler or a cheese grater with the wide slit, carefully cut your zucchini into long thin ribbon-like pieces. Add them to a large bowl.
  3. Finely chop your green onions and fresh basil leaves, add them to the bowl with the zucchini.
  4. Add in the pistachios or sunflower seeds. You can crush the pistachios into small pieces if you prefer so they stick to the zucchini ribbons more.
  5. Add some of the dressing, enough to coat all the zucchini, and then toss it all together.
  6. Give a taste and add more dressing if you like; you may want to use all of it.

 

CHEF’S NOTE: If you let the salad sit before serving it will absorb more of the flavors and the zucchini will soften, this will be helpful if your ribbons turned out to be on the thicker side.