This raw zucchini salad recipe is a simple, elegant summer side dish. It comes from &quot;Simple Beautiful Food&quot; by Amanda Frederickson and is reprinted with the publisher&#x27;s permission. To make this recipe vegan, replace the Parmesan with vegan Parmesan or dollops of vegan pesto.

Zucchini Salad

Lemon Vinaigrette (plus 1/4 cup minced shallot mixed in)

small-medium zucchini

pine nuts

chives

basil

Parmesan (optional)

Sea salt and black pepper

Use a vegetable peeler to peel the zucchini into thin strips. Place the zucchini in a large bowl, toss with drizzles of the dressing, then transfer the zucchini to a platter.

Top with the pine nuts, chives, basil, and a few shavings of Parmesan, if using. Drizzle with more dressing and season with salt and pepper, to taste.

zucchini salad

Prep Time: 10 minutes

Servings: 4

Cost: $5.08 /serving

Author : Amanda Frederickson

Ingredients

Instructions

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