Zucchini salad
Zucchini is perfect for pasta dishes, pancakes, soups and salads. Zucchini is one of many varieties of pumpkin. Despite its lack of nutritional value, this vegetable is generally liked for its simple yet original flavour.
For cooking, I really like using small, young zucchini as they have no seeds, which makes them the perfect ingredient to use in salads. I made such a salad recently and in addition to the zucchini, I added radish and carrot as well. The salad turned out to be light, fresh and very flavoursome.
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Ingredients for zucchini salad.
- 250 g zucchini
- 1 big carrot
- 120 g radish
- a small bunch of lemon balm
- 1 tablespoon of Dijon mustard
- 2 tablespoons of olive oil
- 1/3 teaspoon of salt
- 1 tablespoon of apple cider vinegar
How to make zucchini salad.
Cut the zucchini and radish into thin slices, preferably using a slicer. Cut the carrots into sticks or grate them on a large-mesh grater. Tear the lemon balm into pieces or cut it finely with a knife.
Combine the mustard, olive oil, salt and vinegar in a cup.
Put the chopped ingredients in a bowl and pour the sauce from the cup over them. Mix well. Before serving chill the salad in the fridge.
Good to know when making zucchini salad.
I used apple cider vinegar. This type of vinegar has a much milder taste than traditional vinegar. If you go for spirit vinegar, use less of it.
If you don’t have lemon balm, use some mint or lemon instead.
Do you like salads with zucchini? If so, try our recipe for Zucchini and wild rice salad.
