Raw Zucchini Salad With Lemon Vinaigrette – a delicious recipe with zucchini, lemon, Drizzle of honey, Salt, Extra-virgin olive oil, Fresh basil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Slice off the ends of each zucchini, then cut in half lengthwise Using a guard, slice zucchini with a mandolin to form flat ribbons, then julienne for spaghetti-like strands. If your zucchini are especially long, you can cut the strands in half.
2
In a small mixing bowl, combine lemon juice, honey, salt and pepper. Whisk in olive oil until thickened (I used less than half a cup). Test for seasonings and adjust if necessary. This step is all about instinct. Based on your preferences, try more honey or less lemon.
3
Pour some of the dressing over the zucchini in a large mixing bowl and toss gently to combine. Tear the basil and sprinkle it over the top. When ready to serve, add arugula and use your hands to incorporate the leaves. If you'd like, serve with shards of Parmesan cheese.
17
kcal
Calories
3
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large zucchini, Juice of 1 lemon, Drizzle of honey, Salt and pepper, and more.
Yes, Raw Zucchini Salad With Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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