Zucchini Salad With Mint and Parmesan
A light, 10-minute zucchini salad recipe: raw zucchini and summer squash ribbons, simply dressed in olive oil, lemon, parmesan, and fresh mint.
Servings: 2 people
Ingredients
- 1 of each: medium-sized zucchini and yellow summer squash
- 1/4 rounded teaspoon kosher salt
- 2 tablespoons fresh lemon juice, from about 1/2 a lemon
- 3 tablespoons extra-virgin olive oil
- 1/3 cup grated Parmigiano-Reggiano cheese
- fresh black pepper
- 1 large pinch hot red pepper flakes
- 1/4 cup chopped mint, loosely packed, plus more for garnish
Instructions
- Using a wide vegetable peeler or a mandoline set to a fairly narrow -- but not the narrowest -- setting, slice the zucchini and summer squash into long ribbons. Toss with the salt, and set aside to drain in a colander for 15 minutes. (You can also skip the draining part if you want to get right down to business, though some moisture will accumulate in the bowl.)TIP: If using a vegetable peeler, press hard to get slightly thicker raw zucchini ribbons. You don't want them too fine.
- Toss the drained zucchini and squash with the lemon juice, olive oil, Parmigiano-Reggiano, red pepper flakes, and mint. Taste for seasoning.
- Serve immediately, garnishing with a little more cheese and some fresh black pepper.
Notes
This raw zucchini salad recipe is best served immediately. Due to the high moisture content of the squash, the salt will continue to draw out moisture and make the dish flaccid.
If you'd like to prepare this in advance, slice the zucchini and summer squash and prepare the rest of your ingredients. Then combine, toss, and serve.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
