Nutmeg-Zucchini Salad

READY IN: 10mins
Recipe by Chef Kate

From "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije.

Top Review by COOKGIRl

Instead of shredding the zucchini I sliced them, lightly oiled with olive oil
and grilled for about 5 minutes. I made a little too much of the dressing
and it was perfect stirred into mayonnaise and used as a dipping
sauce for steamed baby artichokes. Garnished with fresh flat leaf parsley and lemon zest.
A perfect side with our main of fried eggs over wilted arugula served with avocado slices and
fresh radishes from our CSA box, Recipe#363332 and the steamed artichokes. Recipe was prepared several hours early and served at room temperature. Reviewed for Veg Tag/June.

Ingredients Nutrition


  1. To make the dressing, combine the salt, nutmeg, cumin, garlic, lemon juice, olive oil and black pepper, to taste, in a salad bowl.
  2. Just before serving, add grated zucchini to the bowl and toss in the dressing.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a