Zesty Lemon Parmesan Raw Zucchini Ribbon Salad
Zesty Lemon Parmesan Raw Zucchini Ribbon Salad
Ingredients:
Instructions:
Nutrition Facts
| Calories | 150 calories |
|---|---|
| Fat | 12g |
| Fiber | 2g |
Recipe Introduction: Your New Favourite Zucchini Summer Salad
Fancy a salad that's actually exciting? Ever wondered how to make Raw Zucchini Salad taste amazing ? This recipe will seriously change your salad game. It’s bursting with fresh, zingy flavours.
What's the Story Behind this Raw Side Dishes Wonder?
This isn't your average, boring salad. This Mediterranean Zucchini Salad recipe is inspired by sun-drenched Mediterranean coasts. It’s super quick to make.
Takes only 15 minutes, and it's incredibly refreshing. Perfect as a Side Dish Summer . You'll get about 4 servings.
Why You'll Absolutely Love this Courgette Side Dish
This salad is a nutritional powerhouse. Zucchini In Salad is low in calories and packed with vitamins. This is a vibrant, healthy dish.
It's ideal for BBQs, picnics, or a light lunch. It will be your go-to Summer Salad Recipes . Honestly, this salad is so good, you'll want to make it every week.
Now, let's dive into the ingredients, shall we?
Ingredients & Equipment
Right, let's get this Raw Zucchini Salad show on the road! Making a great salad is all about fresh ingredients.
We're going for a Zucchini Summer Salad vibe, simple and flavourful. Honestly, nothing fancy needed.
Main Ingredients Breakdown
For this Courgette Side Dish , you will need the following:
- Zucchini : 2 medium ( about 500g/1.1 lbs ). Go for firm, vibrant green ones. Avoid the soft ones.
- Fresh Mint : 1/4 cup ( 15g ), roughly chopped. Smells wonderful, doesn't it?
- Parmesan Cheese : 1/4 cup ( 30g ) shaved. Get the proper stuff, not that powdered dust.
- Pine Nuts : 2 tablespoons toasted (optional). Adds a great crunch!
- Red Pepper Flakes : A pinch (optional). For a little kick!
And for the Lemon Vinaigrette :
- Extra Virgin Olive Oil : 2 tablespoons ( 30ml ).
- Fresh Lemon Juice : 2 tablespoons ( 30ml ), about 1 lemon. Freshly squeezed is best.
- Dijon Mustard : 1 teaspoon ( 5ml ).
- Garlic : 1 clove , minced ( about 1 teaspoon ).
- Salt : 1/4 teaspoon , or to taste.
- Black Pepper : 1/8 teaspoon , or to taste.
Seasoning and Aromatics
This Lemon Parmesan Zucchini Salad is all about simple flavours. The lemon and Dijon are key. They add a lovely zing.
Garlic adds that punch that we need. Don't be shy with the salt and pepper. Red pepper flakes add heat if you like a kick.
For a Mediterranean Zucchini Salad , consider adding olives and feta!
Substituting is easy. Basil or parsley works instead of mint. Almonds or walnuts replace pine nuts. Regular mustard works if you don't have Dijon. But honestly, Dijon adds something special. You know?
Equipment: Keep It Simple
You really don't need much here.
- Vegetable Peeler or Mandoline : For those nice zucchini ribbons.
- Large Mixing Bowl : For tossing everything together.
- Small Bowl or Jar : For the vinaigrette.
- Whisk or Fork : To mix the vinaigrette.
A peeler does the trick if you don’t have a mandoline. A fork works just fine for mixing. Honestly, using the right equipment makes life easier.
No one wants a Raw Zucchini Ribbon Salad disaster because their peeler broke!
Right, now we're ready to get down to business and make the actual side dish summer . Stay tuned for the next step.
Enjoy your Vegan Zucchini Salad or any twist you put on it. This is one of the best Summer Salad Recipes you'll find.
Zesty Lemon Parmesan Raw Zucchini Salad : Summer on a Plate
Oh my gosh, are you ready for a taste of summer? Seriously, this Raw Zucchini Salad is a game-changer. It’s light, it’s fresh, and it's so easy, even I can't mess it up.
It's the perfect side dish summer situation. Picture this: a sunny afternoon, a glass of something cold, and this Mediterranean Zucchini Salad on your plate.
Sounds idyllic, doesn't it?
Prep Like a Pro: Your Mise en Place Sorted
Essential mise en place means having everything ready before you start. Chop your mint, measure your lemon juice. Honestly, it makes life so much easier.
It's like having your ducks in a row, you know? Safety Reminder: Watch your fingers when you're peeling those zucchini ribbons.
No one wants a finger salad.
Step-by-Step to Zucchini Perfection
- Peel 2 medium zucchinis into ribbons, ditching the seedy middle bit.
- Whisk together 2 tablespoons olive oil , 2 tablespoons lemon juice , 1 teaspoon Dijon mustard , 1 clove minced garlic , 1/4 teaspoon salt , and 1/8 teaspoon pepper .
- In a big bowl, toss the zucchini with 1/4 cup mint , 1/4 cup Parmesan , and 2 tablespoons toasted pine nuts (optional).
- Drizzle that lemon vinaigrette over the top.
- Give it a gentle toss and taste. Adjust seasoning as needed!
- Serve immediately for the best crunch.
Pro Tips for a Next-Level Courgette Side Dish
Want to take your Raw Zucchini Ribbon Salad from good to amazing ? First, chill the zucchini for 30 minutes before peeling.
Trust me, it makes a difference. Second, don't overdress the salad. Soggy zucchini is no one’s friend. The secret is quality ingredients.
Fresh lemon juice is a must. A big no-no is using pre-grated parmesan cheese. Buy a block and grate it yourself , the difference in taste is amazing!
If you are vegan, don't worry you can create your own vegan zucchini salad using nutritional yeast. It's a really satisfying summer salad recipes .
If you want to make this ahead of time, prepare all the components separately. Store the zucchini ribbons, dressing, and toppings in airtight containers in the fridge.
Toss it together just before serving for the best results.
Recipe Notes for Your Perfect Raw Zucchini Salad
Right, let's talk shop about this cracking Raw Zucchini Salad . Honestly, there's more to it than just chucking some bits in a bowl.
I've tweaked this Zucchini Summer Salad recipe over time, and these are my hard-earned tips. Raw Side Dishes can be boring.
But not this one, eh?
Serving it Up Just Right
Plating Perfection
First impressions matter. For a truly stunning Lemon Parmesan Zucchini Salad , arrange the Raw Zucchini Ribbon Salad artfully on a chilled plate.
A swirl of the ribbons, a sprinkle of pine nuts...you get the picture. Think Instagram-worthy, but also, you know, tasty.
I sometimes use a vegetable spiralizer. It makes for nice, uniform strands and saves time.
Sidekicks and Sips
This Courgette Side Dish pairs brilliantly with grilled fish or chicken. For a vegetarian feast, try it alongside a halloumi skewer.
As for drinks, a crisp Pinot Grigio or a refreshing elderflower presse are spot on. I reckon you want to taste the freshness.
Keeping it Fresh
Chilled Out Zucchini
If you are not serving immediately, store the undressed Mediterranean Zucchini Salad in an airtight container in the fridge. It will happily keep for up to two days .
However, only dress it just before serving to prevent it from going soggy. Nobody wants a soggy salad.
Freezing? Nah
Honestly, freezing this salad is a no-go. The zucchini will turn to mush. Just make it fresh. It is so much better!
Reheating isn't a thing
This Side Dish Summer salad is best served cold! So, reheating is not required.
Remixing the Magic
Dietary Swaps
Want a Vegan Zucchini Salad ? Easy peasy. Just skip the Parmesan. A sprinkle of nutritional yeast will give you that umami kick.
If you're gluten-free, just double-check your Dijon mustard. Some brands sneak in gluten.
Seasonal Twists
Swap the mint for basil in late summer when the basil is going bonkers. Add some sun-dried tomatoes for an intense flavour boost.
I've even chucked in some grilled corn kernels for sweetness. It's all about playing around, innit?
The Good Stuff Inside
Nutrition Nitty-Gritty
Each serving clocks in around 150 calories. It’s packed with vitamins from the zucchini and healthy fats from the olive oil. Fiber is around 2 grams.
Health Bonus
Zucchini is a great source of antioxidants. Plus, this salad is naturally low in carbs. Perfect if you are watching your waistline.
Right, there you have it! Everything you need to know to nail this Raw Zucchini Salad . Don’t be afraid to experiment and make it your own.
These Summer Salad Recipes are only suggestions. Now, get in the kitchen and get creative. You got this!
Frequently Asked Questions
Can I make Raw Zucchini Salad ahead of time, or will it get soggy?
It's best to serve your Raw Zucchini Salad immediately after dressing it. Zucchini has a high water content, so if it sits too long in the vinaigrette, it can become a bit soggy. If you need to prep ahead, slice the zucchini and make the dressing separately, then combine them just before serving.
Think of it like building a proper Victoria Sponge – timing is key!
I don't have a vegetable peeler, is there another way to get those lovely zucchini ribbons for the salad?
Absolutely! While a vegetable peeler or mandoline makes quick work of it, you can also use a sharp knife to thinly slice the zucchini into rounds, then cut those rounds into matchstick-sized pieces. It'll take a bit longer, but the result will be just as tasty. Think of it as a therapeutic bit of chopping – just like prepping for a proper Sunday roast!
What other variations can I add to my Raw Zucchini Salad for extra flavour?
The beauty of Raw Zucchini Salad is its versatility! For a Mediterranean twist, add cherry tomatoes, Kalamata olives, and feta cheese. To spice things up, a pinch of red pepper flakes or a drizzle of chili oil works wonders. Or, you could try toasted pumpkin seeds instead of pine nuts for a different texture.
Just remember to taste as you go – a bit like adding spices to a good curry, find what suits your palate!
Is Raw Zucchini Salad actually good for you? What are the nutritional benefits?
You bet your bottom dollar it is! Zucchini is low in calories but packed with vitamins and minerals, and it's a good source of fiber, which is important for gut health. Plus, the olive oil in the dressing provides healthy fats. Just keep in mind that the nutritional information provided is an estimate, and can vary based on your portion size.
How long will leftover Raw Zucchini Salad last in the fridge?
Because the dressing can make the zucchini a bit soggy, it's best to eat Raw Zucchini Salad fresh. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 24 hours. Just be aware that the texture might not be quite as good as when it was freshly made.
It’s a bit like a good cup of tea – best enjoyed immediately!
Can I substitute the Parmesan cheese in the Raw Zucchini Salad for a vegan option?
Of course! To make this salad vegan, simply omit the Parmesan cheese. You can add a sprinkle of nutritional yeast for a cheesy flavour, or even a handful of toasted sunflower seeds for extra crunch and flavour. It's all about making it your own, like adding your special twist to a classic trifle!
