Raw Zucchini Salad
Summer as an adult is bitter-sweet. The days are brighter, warmer and longer while the evenings quickly fill up with BBQ, outdoor concerts and pool parties. School is out and it’s the season of fun for adults and children alike, almost. Schools are out for summer, college kids are filling their time with internships, lawn-mowing jobs and travel plans, but as adults, the grown ups with mortgages and house payments, well, we’re still at work. Plenty of fun to look forward to, but once you graduate college, real life doesn’t stop for the summer. Like I say, bittersweet. At least I can come home from work and grill zucchini!
The zucchini is a wonderful veggie – every which way – grilled, roasted, tempura-ed, or made in to soup, but last night I was itching for something summery, refreshing and simple. I opened the fridge to zucchini’s and as I looked out of our kitchen and our newly planted garden, I spied our fresh mint and I was reminded of a raw zucchini salad I had enjoyed at the home of The Sephardic Table last time we dined together. I was happy.
Raw Zucchini Salad Recipe
- Three Zucchini
- One Lemon
- Extra Virgin Olive Oil
- Handful of Mint
- Sea Salt
Wash the zucchini then top-and-tail them. Hold the zucchini in your hand and use a vegetable peeler start to peel slices ribbons of zucchini in to a bowl. Drizzle some extra virgin olive oil, the juice of one lemon and grind some sea salt on top. Finely chop your fresh mint, add to the bowl and mix.
Although this salad is ready right now, if you can wait for six hours the flavors will blend together beautifully, giving you a garden party in each and every bite. If you can’t wait, make a double batch (six zucchinis, but keep to the one lemon), you’ll love this tomorrow! Really, it is that simple and it’s a party in every bite!
