Raw Zucchini Salad Recipes
ZUCCHINI SALAD
Steps:
- Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.
RAW ZUCCHINI SALAD
Provided by Food Network
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Slice off the ends of the zucchini. Using a mandolin or potato peeler, peel thin strips of zucchini into a bowl. Mix in the parsley. Toss with the lemon and lime juice, a drizzle of olive oil and salt and pepper to taste.
RAW ZUCCHINI SALAD
Small, fresh zucchini from your garden tastes best in this easy raw zucchini salad with dill, spring onions, and a simple vinegar dressing without oil. The salad needs to marinate overnight for best results.
Provided by kolibri
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time P1DT10m
Yield 3
Number Of Ingredients 7
Steps:
- Combine vinegar, sugar, salt, and pepper in a large bowl; stir in dill. Add zucchini and green onions and mix well. Cover and refrigerate for 24 hours. Mix before serving.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 19.1 g, Fat 0.4 g, Fiber 2.2 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 797.9 mg, Sugar 15.6 g
MARINATED ZUCCHINI SALAD
Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
- Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
RAW ZUCCHINI SALAD
This recipe is from Ruhlman's Twenty by Michael Ruhlman. I'm trying to eat more raw vegetables, but I won't eat it if it doesn't taste good. This tastes great!
Provided by Grace Lynn
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the zucchini in a colander and sprinkle evenly with 1 teaspoon salt. Toss and sprinkle evenly with another 1 teaspoon salt (you're looking for good distribution of salt.) Let stand for 10 to 20 minutes (the squash should be limp but still have some bite to them.).
- In a small bowl, combine the shallots, garlic, and lemon juice.
- Shake the moisture off the vegetables. Taste them. If too much salt remains, rinse the squash briefly under cold water and pat dry. In a medium bowl, toss the zucchini with the olive oil. Spoon the lemon shallot mixture over and toss some more. Season with pepper and more salt and lemon juice if you think it needs it. Garnish with nuts and fresh herbs, if using.
TOMATO AND ZUCCHINI SALAD
What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.
Provided by gertc96
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
- Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.
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- Start by chopping off the tough ends of zucchini. Using a vegetable peeler or a mandoline, shave zucchini lengthwise into thin ribbons (I personally used a mandoline for this). Place ribbons into a large salad bowl.
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- Add crushed garlic clove, olive oil and salt. Toss to coat, taking care to get between the zucchini slices which stick together.
- Marinate for 15 minutes or up several hours, you can eat it right away as well but the garlic flavor will not be strong. Serve room temperature or cold, topping with pine nuts when you're ready to eat.
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Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter. Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.
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