Soooo many ways to eat zucchini! But I’d bet most of us cook it. Baked, barbequed, in a pasta, in a casserole, in a soup, in a quiche. Even making zucchini noodles. Oh my, but zucchini is a versatile veg to cook.
Fewer of us would think to eat it raw. It is fantastic in salads. Yes, OK, we have cucumber for salads in summer, but don’t ignore the humble zucchini because of your love for cucumber. And can cucumber do this?? No, that’s right. It can’t.
This recipe is super quick and so very tasty. Once again, it’s all in the dressing. As Kat remarked, who would have thought that a bit of lemon and mustard could create so many delicious and simple meals? And then I said, I know, right?
Make this right before eating. If you let it sit too long, the zucchini will start to sweat and soften too much.
Simple zucchini saladPrint This
- 2 zucchini, peeled into thick ribbons
- 1/4 cup raw walnuts
- 1/4 cup parmesan flakes
- 1/2 bunch parsley, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Preheat a small frying pan over a low to medium heat.
Add the walnuts and lightly toast. Keep the walnuts moving so they don’t burn. When they are ready and smelling toasty, put them aside.
In a medium to large bowl, whisk together the extra virgin olive oil, lemon juice, garlic, mustard, salt and pepper until well combined.
Add the zucchini ribbons and parsley to the bowl and gently toss with the dressing. Using your hands works best.
Transfer the dressed zucchini and parsley into a serving bowl and sprinkle over the toasted walnuts and parmesan cheese.