Summer Zucchini Salad

Prep Time: 20

Total Time: 20

Course: Salad

Servings:

This summer zucchini salad is a refreshing and vibrant dish that highlights the crispness of fresh zucchini and the peppery crunch of radishes. Perfect for warm weather dining, it's easy to prepare and makes a delicious side dish or light meal that celebrates seasonal produce.

Ingredients

4 zucchini/s (small, or two large)
1 tsp sea salt
4-5 radish/s -sliced
¼ bunch/s fresh basil leaves -torn or finely chopped
¼ bunch/s fresh parsley leaves -finely chopped
40 g parmesan cheese (¼ cup) shaved
25 g flaked almonds (¼ cup) toasted

Dressing

½ lemon/s -juice and zest
3 tbsp extra virgin olive oil -extra virgin
Sea salt and freshly ground black pepper -to taste

Instructions

Using a vegetable peeler or mandolin, shave the zucchini into ribbons and toss in the sea salt. Set aside for 10-15 minutes (whilst you chop/prepare the rest of the ingredients).
For the dressing, place all of the ingredients in a small jar and shake to combine.
Rinse your zucchini well and drain in a sieve.
Toss the zucchini with the radish, basil, parsley and dressing. Arrange on a serving plate or bowl.
Top with the shaved parmesan and almonds and serve immediately.

Serve

With grilled tempeh, fish, chicken or meat.

Notes

Dairy-free and vegan

Omit the parmesan.

Nut-free

Replace the almonds with toasted sunflower seeds.

Add quinoa

Add a cup of cooked quinoa (and double the dressing) for a bigger, protein rich salad ‘meal’.

Spice-free radish

To remove the heat from the radish, slice and soak in the dressing for a few minutes or more, prior to serving. Many kids I know have come around to this normally off limits vegetable by doing this.