Raw Zucchini Salad with Lemon and Parmesan
Easy and delicious, fresh raw zucchini makes one of the best salad recipes. You can grate, shred, or slice them into matchsticks or noodle shapes to make a lighter version of Italian pasta salad. Toss with fresh-squeezed lemon, toasted walnuts, garlic, and Parmesan cheese.
Ingredients
- 4 medium zucchini (about 8 ounces each)
- 1/4 cup extra-virgin olive oil
- Flaky sea salt or kosher salt
- 1/2 teaspoon grated or finely chopped garlic
- 1-2 tablespoons fresh lemon juice (to taste)
- 1 teaspoon grated fresh lemon zest
- 1/3 cup walnuts (toasted* and roughly chopped)
- 1/2-1 teaspoon red chili flakes (to taste)
- 1/2 cup fresh herb leaves (such as Italian parsley and basil, torn into pieces)
- 1/2 cup shaved or shredded Parmesan cheese
Instructions
- 1
Trim the ends of the zucchini and cut into noodles, ribbons or matchsticks using a knife, spiralizer or vegetable peeler.
- 2
Put the zucchini in a large bowl and pour the olive oil over. Toss gently to coat the strands, then season with salt to taste (I usually add ½-1 teaspoon).
- 3
Add the garlic, lemon juice, zest, walnuts, and chili flakes and toss again.
- 4
Top the bowl with the herbs and sprinkle the Parmesan cheese over the top.
Cook it from the original
This recipe comes from familystylefood.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on familystylefood.com