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    You are in: Home / Recipes / Raw Zucchini Salad Recipe
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    Raw Zucchini Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Grace Lynn's Note:

    This recipe is from Ruhlman's Twenty by Michael Ruhlman. I'm trying to eat more raw vegetables, but I won't eat it if it doesn't taste good. This tastes great!

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    Serves: 4


    Units: US | Metric


    1. 1
      Put the zucchini in a colander and sprinkle evenly with 1 teaspoon salt. Toss and sprinkle evenly with another 1 teaspoon salt (you're looking for good distribution of salt.) Let stand for 10 to 20 minutes (the squash should be limp but still have some bite to them.).
    2. 2
      In a small bowl, combine the shallots, garlic, and lemon juice.
    3. 3
      Shake the moisture off the vegetables. Taste them. If too much salt remains, rinse the squash briefly under cold water and pat dry. In a medium bowl, toss the zucchini with the olive oil. Spoon the lemon shallot mixture over and toss some more. Season with pepper and more salt and lemon juice if you think it needs it. Garnish with nuts and fresh herbs, if using.

    Ratings & Reviews:

    • on October 28, 2013

      This salad is very nice- healthy, light and tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raw Zucchini Salad

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 92.4
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 14.2 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 1.7 g
    Sugars 4.3 g
    Protein 2.1 g

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