Lemon Herb Zucchini Salad
- PREP 45min
- TOTAL 45min
I have convinced so many of my friends to love raw zucchini with this easy zucchini salad recipe! The trick for the best salad is to salt your zucchini for 15 minutes before rinsing and patting them dry. This makes the zucchini taste better (and less bland) and transforms the texture into a more silky bite that is slightly less crunchy (similar to al dente pasta!). For ease, I use a mandoline slicer to slice my zucchini for this salad, but you can also use a vegetable peeler to make wide ribbons.
You Will Need
2 medium zucchini, about 1 pound
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey or agave nectar
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh basil
1 green onion, sliced
1/4 cup (35g) pine nuts
1/4 teaspoon fine sea salt, or more as needed
Pinch Gochugaru chili flakes or Aleppo chili flakes, optional
Directions
Slice the zucchini as thinly as you can into coins (I use a mandoline). Toss with 1/4 teaspoon of fine sea salt and let the zucchini coins sit in a colander for 15 minutes. Rinse with cold water and drain on paper towels.
Whisk 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and 3 tablespoons of olive oil in the bottom of a salad bowl. Season with a pinch of salt.
Toss in the zucchini. Cover and refrigerate for 30 minutes.
Meanwhile, add 1/4 cup of pine nuts to a dry skillet and toast over medium heat, shaking the pan occasionally until the nuts smell nutty and begin to turn light golden brown in spots. Transfer to a small bowl for serving.
Remove from the refrigerator, and toss with the fresh herbs, pine nuts, and a pinch of chili flakes. Taste, adjust seasoning with more salt or pepper, then serve.
Adam and Joanne's Tips
- Storing: This salad does well overnight in the fridge, but if it’s longer than that, it will become too watery. Keep it in an airtight container or a covered bowl.
- The nutrition facts below are estimates.