This zucchini salad is a jumble of raw shaved vegetables that comes together easily, tastes magnificent, and doesn’t even require you to turn on the stove. Sounds like a summer staple to us.
This zucchini salad just sorta tastes like green goodness. You know, that exquisitely natural yet delicious way that some healthy things taste? In that irresistibly I-can’t-believe-I-can’t-stop-eating-this sorta way? It’s a pleasing jumble of bracing fennel and sweet zucchini and bitter parsley and tart citrus. And best yet, the only effort involved in this raw shaved salad is a little vegetable peeler action. There’s no need to even turn on the stove. Summer supper, anyone?–Renee Schettler Rossi
Zucchini Salad Recipe
- Quick Glance
- 15 M
- 20 M
- Serves 2 to 4
- 2 medium zucchini (about 325 grams)
- 1 fennel bulb, trimmed, washed and halved (about 212 grams)
- 1/2 cucumber, washed, lightly peeled if the skin is tough (about 128 grams)
- A small bunch dill, fronds torn (6 grams)
- A small bunch flat-leaf parsley, leaves picked and torn or finely chopped (11 grams)
- Extra-virgin olive oil (about 2 tablespoons)
- Juice of 1 lemon or yuzu (about 3 tablespoons)
- Sea salt and freshly ground black pepper
- 1. Using a vegetable peeler, a handheld shaver, or a mandoline, shave the zucchini lengthways into thin ribbons. Repeat with the fennel and cucumber.
- 2. Place the shaved vegetables in a large serving bowl and sprinkle with the dill fronds and parsley. Sprinkle with some really good-quality extra-virgin olive oil and then squeeze with the lemon or yuzu juice and season with salt and pepper to taste.