Raw Zucchini Salad Recipes

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RAW ZUCCHINI SALAD



Raw Zucchini Salad image

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

3 tablespoons white wine vinegar
3 tablespoons white sugar
1 teaspoon salt
freshly ground pepper to taste
½ bunch fresh dill, chopped
4 cups cubed zucchini
2 green onions, trimmed and finely sliced

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 ZUCCHINI SALAD



Raw Zucchini Salad image

Provided by Food Network

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 6

2 zucchini
Small handful fresh parsley, finely chopped
Juice of 1 lemon
Juice of 1 lime
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

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.

MARINATED ZUCCHINI SALAD



Marinated Zucchini Salad image

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

1 pound medium or small zucchini, preferably a mix of green and yellow
Salt to taste
3 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped parsley, mint, chives, dill or a combination

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



Raw Zucchini Salad image

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

1 1/2 lbs zucchini, preferably 1 green and 1 yellow, julienned
kosher salt
1 tablespoon shallot, minced
1 garlic clove, minced
1 tablespoon lemon juice
2 tablespoons olive oil
fresh ground black pepper
1/4 cup slivered almonds, toasted (optional) or 1/4 cup toasted roughly chopped walnuts (optional)
1/4 cup fresh soft herbs such as parsley, basil (optional) or 1/4 cup chives, cut into chiffonade (optional)

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.

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