Raw Zucchini Salad With Lemon And Parmesan Recipes
ZUCCHINI RIBBON SALAD WITH WITH LEMON, PARMESAN, AND PINE NUTS
This Zucchini Ribbon Salad recipe is a wonderful way to eat raw zucchini- the ribbons are tossed with a creamy lemon olive oil dressing and topped with shaved parmesan cheese and toasted pine nuts.
Provided by Elizabeth Lindemann
Categories Salad
Time 10m
Number Of Ingredients 8
Steps:
- In the bottom of a large bowl, whisk together the mayonnaise (1 tablespoon), lemon juice (2 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Gradually add the olive oil (2 tablespoons), whisking as you add it so it's emulsified.
- Cut the zucchini into "ribbons." It's easiest to use a vegetable peeler for this, but you can also use a sharp knife or a mandoline (see notes about seeds).
- Add the zucchini ribbons to the dressing and toss well to coat.
- Transfer the zucchini ribbons to a platter and sprinkle with shaved parmesan cheese (I used a vegetable peeler for this task, too) and toasted pine nuts (see notes).
Nutrition Facts : Calories 218 kcal, Carbohydrate 7 g, Protein 7 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 525 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS
Provided by Ian Knauer
Categories Salad Appetizer Vegetarian Low Cal Lunch Parmesan Pine Nut Zucchini Summer Healthy Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
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 ZUCCHINI SALAD WITH MARINATED FETA AND LEMON
Zucchini is a summer staple that people often think needs to be cooked, but zucchini is equally delicious prepared as a raw salad. This dish quickly marinates feta cheese to give it extra flavor and depth then the reserved marinade is used to dress the zucchini. This dish screams summer and is the perfect fresh bite for any meal.
Provided by Elena Besser
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the olive oil, garlic, crushed red pepper and half of the lemon zest in a medium saucepan. Warm over medium heat until the garlic is fragrant, softened and starting to turn golden brown, 2 to 3 minutes. Remove from the heat and add the feta pieces. Let marinate for at least 10 minutes at room temperature and up to overnight in the refrigerator (see Cook's Note).
- Mince the remaining lemon zest and reserve for garnish.
- Arrange the zucchini coins in a concentric circle on a large platter. Season with salt and black pepper. Sprinkle with the juice from one of the lemon halves and drizzle with some of the olive oil from the feta.
- Remove the feta from the olive oil with a slotted spoon and scatter over the zucchini, breaking up the pieces into smaller bits. Top with the herbs and pine nuts. Drizzle with more olive oil from the feta and sprinkle with the minced lemon zest and juice from the remaining lemon half. Enjoy!
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.
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- In a large bowl, whisk together the lemon zest and juice, oil, honey, salt and pepper. Set aside. Holding each zucchini by the stem, use a Y-style peeler to shave the zucchini from top to bottom into ribbons; rotate the zucchini as you go, and stop shaving when you reach the seedy core. Discard the cores.
- Whisk the dressing to recombine, then add the shaved zucchini, grated cheese, mint and basil and toss. Gently toss until evenly coated. Transfer to a serving plate and sprinkle with shaved Parmesan and hazelnuts.
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- 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.
- Add the thyme and oregano to the zucchini ribbons; toss to combine. Add the lemon zest and juice; toss to combine.
- 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.
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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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- Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
- Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
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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.
- Shave parmesan cheese. Remove pits from olives and slice into quarters. Roughly chop pecans into smaller pieces. Chop fresh basil.
- Make the lemon vinaigrette by adding all dressing ingredients to a jar or bowl. Shake jar or whisk ingredients together.
- Add the prepped ingredients and pour dressing over the shaved zucchini. Toss to combine. Adjust seasonings to taste, as desired.
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