Raw Zucchini Salad11/17/2015 07:44:00 AM
|Raw zucchini salad|
Quick recipe post for y'all today! A few weekends ago, I saw a delicious-looking zucchini salad on the lovely Sarah Vs Carbs' instagram and was immediately inspired to make something similar. I know we're all about the zucchini noodles right now, but zucchini thinly sliced crosswise is just as delicious, and doesn't require precision grating with a scary mandoline, or the faff of a food processor.
I went for a classic flavour combo, and layered the zucchini slices in a serving bowl with torn mint, extra virgin olive oil, lemon juice, salt and pepper. And I topped them with toasted pumpkin seeds for some green crunch. Pretty!
I had the salad as a light lunch with another salad (Lorraine's Bondi Salad, to be precise, with roast cauliflower, red onions, quinoa and goats cheese), and I took leftovers of both salads to work for lunches for the week. I think the zucchini salad would be perfect as part of an Ottolenghi-style spread of salads, or as an accompaniment to grilled or barbecued meats. Enjoy!
Raw Zucchini SaladA recipe by Sarah Cooks, inspired by @sarahlianhan
1 sprig fresh mint, roughly chopped or torn
Lemon juice, extra virgin olive oil, salt and pepper to taste
2 tablespoons pumpkin seeds
Finely slice the zucchini. Layer the slices in a serving bowl, sprinkling with mint leaves, lemon juice, olive oil, salt and pepper as you go.
Toast the pumpkin seeds in a dry frying pan, then sprinkle over the salad.