This Raw zucchini ribbon salad is a light and refreshing side dish that’s full of flavor. The ingredients are simple, but the textures and flavors are quite the opposite. Try it as a starter, side dish, or even as a light lunch. Pairs well with everything from seafood to BBQ.
Zucchini by itself is quite boring I think and really doesn’t have much flavor. But it absorbs whatever you add to it like a sponge. In this case lemon juice, shaved Parmesan cheese and walnuts add sharpness and big flavor to this simple salad. If you’ve never had zucchini raw before, give this recipe a try. You might be surprised by its subtle sweetness and crisp texture. I never cook my zoodles for warms dishes just because of this. A warm sauce will heat the zoodles enough.
Ingredients:
With these few ingredients, it’s important that they are high quality. So, look for small firm zucchinis both for color, flavor and smaller seeds. Get the best olive oil and parmesan you can find and afford. Please so no pre-grated or, shaved. It makes a huge difference. I know it’s a little more expensive, but the flavor is far superior.
How to make:
To make the ribbons use a vegetable peeler, cheese slicer, mandolin or just your kitchen knife. Please see my post on making Zoodles. Then you toss the zucchini ribbons in a quick lemon dressing and sprinkle over some parmesan cheese and walnuts. If you’ve got 10 minutes, you’ve got time to make this dish.
Other additions to this dish can be:
- Fresh herbs
- Pine nuts or almonds
- Exchange the parmesan cheese for nutritional yeast if you are vegan
Raw zucchini walnut salad
Ingredients
- 3 zuccini medium size
- ½ dl lemon juice
- ½ dl olive oil
- ½ lemon zested
- 1 garlic clove
- 40 g parmesan shaved
- 1 dl walnuts
Instructions
- In a medium bowl whisk together lemon juice, lemon zest, olive oil, minced garlic, salt and pepper
- Cut zucchini into ribbons and add to bowl. Toss well to coat.
- Transfer to plates then sprinkle some walnuts, shaved parmesan on top.
