Zucchini Salad
My dear friend’s Italian mother reluctantly gave me her secret Zucchini Salad recipe and it does not disappoint. At first, I was skeptical to eat shaved raw zucchini but, wow is it good! This recipe has been in Anna’s Italian family for generations and is served at a variety of get togethers. Combined with a few simple fresh ingredients, this salad recipe is a winner.
Servings: 4 servings
Calories: 81kcal
Equipment
- 1 microplane grater
- 1 citrus juicer
Ingredients
- 2-3 zucchini based on size - remove ends, thinly slice
- 2 tablespoons lemon juice fresh squeezed
- 2 tablespoons flat leaf Italian parsley finely chopped
- 1 teaspoon lemon zest
- 2-3 tablespoons extra virgin olive oil
- pinch kosher salt to taste
- few turns cracked black pepper to taste
Instructions
How to Make Shaved Zucchini Salad
Prepare the Zucchini
- Wash and dry the zucchini and remove the ends. Use a mandoline slicer to shave the zucchini. It should be between 1/8th – ¼ of an inch thick. Add to a mixing bowl.
Assemble
- Top the shaved zucchini with fresh squeezed lemon juice, lemon zest, extra virgin olive oil, chopped flat leaf parsley, a pinch of kosher salt and few turns of cracked black pepper. Toss well and enjoy immediately.
Video
Nutrition
Serving: 1serving or 1/4 of the entire salad with dressing | Calories: 81kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 275mg | Fiber: 1g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 24mg | Calcium: 20mg | Iron: 1mg