It’s THAT time of year - everyone’s garden is full of zucchini and the search for new ways to use all this bounty is on! In addition to using a spiralizer to make zoodles and the always popular zucchini bread, we’ve really been enjoying making raw zucchini salads. They are fast, refreshing and easy!
The simplest version is to chop off the ends of the zucchini and grate it (skin and all) into a bowl using a box grater or the grating attachment on a food processor. Toss with lemon juice (we have a Meyer lemon tree that is always loaded) olive oil, salt & pepper. It’s also nice to add garlic salt or a bit of fresh garlic. You can make a lot and keep it in the fridge for a couple of days in a mason jar.
Raw zucchini can also become the base for fancier salads too such as this lovely recipe from Maja Lukic of Veggies & Gin. This recipe adds cherry tomatoes and teaches you how to make a chiffonade of basil - something I can’t wait to try!
Ingredients:
4 zucchini, unpeeled
2 cups cherry tomatoes
1 cup micro radish (or other micro greens)
1/2 cup basil
1 tbsp champagne vinegar
1 tsp Dijon mustard
1 tbsp fresh lemon juice
2 tbsp olive oil
sea salt, pepper
Instructions:
Wash and trim the zucchini (no need to peel). Grate the zucchini on a box grater or process in a food processor with the shredding attachment. Toss the zucchini with 1/2 tsp salt in a colander. Set aside to drain for 30 minutes.
Whisk together the champagne vinegar, mustard, lemon juice, and olive oil.
Wash and halve or quarter the cherry tomatoes.
Drain the zucchini and squeeze out all of the extra liquid. You can either wrap up the zucchini in a clean kitchen towel and wring it dry or just use your hands for the task.
Toss the zucchini, cherry tomatoes, and vinaigrette together. Adjust the seasoning, adding more lemon juice or vinegar. It should taste bright and refreshing, not dull or chalky. Add more salt, if needed.
Chill for at least 20 minutes before serving.
Chiffonade the basil: stack the leaves like a deck of cards, roll them up into a cigar (or yoga mat) and slice into 1/4-inch thick ribbons.
To serve, portion out 1 cup of the salad on each plate. Scatter micro radish and basil over the salad and drizzle with additional olive oil.
Store in the fridge for up to two days.
Note: Substitute white balsamic, white wine, or red wine vinegar for the champagne vinegar, if necessary. The zucchini should be pretty salty after draining so you may not need to add additional salt to the salad.
