Simple and quick to make, this raw zucchini salad is fresh, vibrant and full of texture and flavor. The perfect salad to enjoy throughout the summer.
Servings 4 servings
For the salad:
- 2 medium zucchinis ends trimmed
- ⅓ cup toasted walnuts
- ⅓ cup shaved Parmesan cheese
- Fresh basil for garnish
In a medium bowl, mix shallot, lemon juice, lemon zest, red wine vinegar, Dijon mustard and honey. Slowly stream in oil, whisking continuously until emulsified. Season to taste with salt and pepper.
Using a vegetable peeler, shave the zucchini into ribbons, starting from one side, then flipping over and repeating on the other side. When you get the core of the zucchini, you can chop and reserve for another use.
In a large bowl, toss zucchini, walnuts, Parmesan and basil with dressing. Serve immediately.
Storage: This salad is best enjoyed soon after being made, but it will keep well covered in the fridge for up to 2 days.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 406kcal | Carbohydrates: 49g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 177mg | Potassium: 1190mg | Fiber: 18g | Sugar: 6g | Vitamin A: 638IU | Vitamin C: 32mg | Calcium: 411mg | Iron: 7mg