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You can cook Raw Zucchini Salad with Lemon and Dill using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Raw Zucchini Salad with Lemon and Dill
- You need 2 of Zucchini.
- You need 1 of Lemon.
- Prepare 2 of sprigs plus Dill.
- Prepare 1 of Extra virgin olive oil.
- Use 1 of Salt water (strength of strong-flavoured miso).
In our photos, we've used fresh dill, but almost any tender herb will work in its place. This raw cucumber zucchini salad with a lemon basil vinaigrette is a fun and healthy way to enjoy the fresh flavors of summer. We are in farmers market heaven right now here in West Michigan. Every Saturday I sneak out before my weekly Kickboxing class so that I can beat the crowds and stroll the.
Raw Zucchini Salad with Lemon and Dill step by step
- Prepare the salt water in a deep bowl. Use a slicer to slice the zucchini into long strips, then leave to soak in the salt water..
- If you pre-season the zucchini well in the salt water, it will rid it slightly of its distinctive taste..
- After 10 minutes, drain it well in a sieve. It's easy to strain if you have a salad spinner..
- While you are waiting for it to drain, chop the dill leaves into suitable sizes and squeeze the lemon. Grate the lemon zest if you like, and add a little..
- Transfer the zucchini to a serving plate. Add the lemon juice and dill, and drizzle on the olive oil..
- It's also tasty if you add some Parmesan cheese or feta cheese..
Slice off the ends of the zucchini. Using a mandolin or potato peeler, peel thin strips of zucchini into a bowl. Toss with the lemon and lime juice, a drizzle of olive oil and salt and pepper to taste. This Zucchini Ribbon Salad recipe features raw zucchini, cut into gorgeous ribbons, tossed with a creamy lemony dressing and topped with shaved parmesan cheese and toasted pine nuts- it will be your new favorite summer salad! It's easy to forget how delicious raw zucchini can be, especially.
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