Salads are very high on my list of light and refreshing foods and I love the ones that give you the perfect bite. Just as this herbed zucchini salad I am sharing with you today. It is light, fresh ,crisp, filling and simple to make. Doesn’t it make you think that summer is in full swing?
If you have been eating a lot of lettuce and kale salads and it’s starting to get repetitive, try something new. I have been making salads like this quite a lot these past few weeks. As we don’t eat rice or bread for dinner so a bowl of lentil soup or curry with a few summery vegetables in salad form are good for a filling yet light meal. The simplicity of this salad is what makes it so delicious. In addition to zucchini this salad also features radish and red cabbage with loads of fresh herbs and lemon zest, which really pumps up the flavor. And, I love the contrast between the yellow, green, purple and red which is why I add a variety of fresh vegetables to every meal both to add flavor and nutrients.
Everything is sliced perfectly for easy eating. The thickness of the slice is entirely up to you. However, since the recipe calls for raw zucchini, less than 1/2 cm should be fine. If you cut them too thin, they can become soggy really easily. You absolutely do not need a mandolin or food processor to slice, but should you find yourself making it for a crowd, it’s really handy. And, if you don’t like the idea of eating it raw, cut them a little thick and steam for a short period of time. It is dressed simply with the classic blend of extra virgin olive oil and fresh tangy lemon juice.
If you haven’t used your zucchini in a salad, you really need to give it a try. It’s a nice change from the regular lettuce, cucumber or tomato salads.
Light and refreshing sliced vegetable salad tossed in lemon juice and olive oil.
Ingredients
- 1 green zucchini
- 1 yellow zucchini
- 1 bunch radish
- 1/4 head red cabbage
- 1/4 cup (+) finely chopped mint and basil
- zest of one lemon
- 2 tbsp (+) lemon juice
- 2 tbsp (+) extra virgin olive oil
- salt and pepper to taste
Instructions
- Slice zucchini and radish into thin rounds. Cut cabbage into strips.
- Combine the cut vegetables, herbs and zest in a large bowl.
- Place lemon juice in a small bowl or measuring cup, then whisk in the olive oil.
- Pour dressing over the salad.
- Season with salt and pepper.
- Let the salad marinate for 15-30 minutes before serving.
Angie@Angie's Recipes
I had a huge plate of roasted zucchini today 🙂 And now I want your beautiful and healthy salad for the dinner too. Haven’t seen yellow zucchini here yet..
Priya @currynation
wooo woooo… herbed zucchinis are the best .. and I love that background dal too;)
All That I'm Eating
I like the simple flavours and vibrant colours in this.
Monika
Lovely salad and you’ve reminded me that I need to use yellow zucchini more often!
Alida @My Little Italian Kitchen
Very nice salad. I completely agree with you, salads are kings in the summer. The best meal ever.
Kinga K
Great salad ❤