Best 6 Raw Zucchini Salad Recipes
**Savor the Vibrant Crunch of Raw Zucchini Salad: A Medley of Refreshing Recipes**
In the realm of culinary delights, raw zucchini salad stands out as a symphony of flavors and textures, offering a refreshing and healthy alternative to traditional salads. This versatile dish can be transformed into a myriad of culinary creations, each boasting its unique blend of ingredients and taste profiles. Embark on a culinary journey with our diverse collection of raw zucchini salad recipes, carefully curated to tantalize your taste buds and provide a wholesome dining experience. From the classic combination of zucchini, tomatoes, and feta cheese to the zesty fusion of zucchini, mint, and lime, our recipes promise an explosion of flavors in every bite. Discover the vibrant crunch of zucchini paired with the tangy sweetness of balsamic vinegar, or indulge in the creamy richness of avocado and the nutty undertones of pine nuts. Whether you're seeking a light and refreshing side dish or a satisfying main course, our raw zucchini salad recipes offer endless possibilities to cater to your culinary desires. Join us on this culinary adventure and experience the delectable symphony of flavors that awaits you.
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
RAW CORN AND ZUCCHINI SALAD
This salad pairs well with steamed fish, sauteed shrimp or scallops.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.
Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g
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 WITH MINT, POMEGRANATE AND LEMON-YOGURT DRESSING
Summer is here, so let's take advantage of it! You don't always have to cook your summer squash, especially when the last thing you want to do is turn on a stove. This fast and easy recipe makes raw zucchini the star. The key is to pump up the vegetable's subtle flavor with fragrant mint, crunchy pomegranate seeds and a creamy and bright dressing.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
- Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.
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.
RAW ZUCCHINI SALAD WITH LEMON AND PARMESAN
Steps:
- 1. Cut the zucchini into ribbons using a vegetable peeler. Hold the zucchini firmly at the tip and draw the peeler down. Transfer the ribbons to a large bowl. 2. Add the thyme and oregano to the zucchini ribbons; toss to combine. Add the lemon zest and juice; toss to combine. 3. In a small bowl, whisk the olive oil with the mustard. Gradually add the olive oil mixture to the zucchini and toss until the salad is well dressed. 4. Season the salad with salt and pepper. Serve topped with shards of Parmesan.
Tips:
- Choose fresh, firm zucchini for the best flavor and texture.
- Use a mandoline or sharp knife to slice the zucchini thinly and evenly.
- For a more flavorful salad, use a variety of herbs, such as basil, mint, or cilantro.
- If you want a spicier salad, add a pinch of red pepper flakes or a drizzle of Sriracha sauce.
- Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, or bell peppers.
- Serve the salad immediately after making it, or chill it for a few hours for a more refreshing taste.
Conclusion:
Raw zucchini salad is a refreshing, healthy, and flavorful dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its vibrant colors and delicious taste, this salad is sure to be a hit at your next gathering.
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