In Season: Raw Zucchini Salad with Shaved Parmesan and Basil

I don’t know if you are aware, but it’s full-on summer. The East Coast is melting, Los Angeles has broken through the June Gloom to bright hot days and cool nights, and I hear reports that even London is sunny and warm.

Here in Los Angeles, the farmer’s markets are bursting with zucchinis, pattypan squashes, regular squashes, squash blossoms, heirloom tomatoes, peaches, nectarines, cherries… I could go on and on. So after a zucchini impulse purchase extravaganza, I found myself with an overload. What to do with all that zucchini?

You can roast it, stuff it, eat it like pasta (which I did, with a walnut pesto and chicken), sauté it — or as it turns out, eat it raw.

So this completely raw and lettuce-less salad uses zucchini as the base, fresh basil as the flavor, and pits a fresh and tangy lemon dressing against the warm salty flavor of raw sheep parmesan. It’s best mixed and served up immediately, before the zucchini releases water and becomes carpaccio. Also, this salad takes just about 10 minutes to assemble if you have a mandoline. (Otherwise, a potato peeler will do the trick.)

This is one to impress your summer guests with!

Enjoy.

xx Anna

Continue reading for recipe.

Raw Zucchini Salad with Shaved Parmesan and Basil

Serves 2

  • 3 zucchinis, washed and trimmed and sliced with a mandoline
  • 1 small ripe avocado
  • 1/3 cup fresh basil leaves
  • 1 lemon, juiced
  • handful of pine nuts
  • parmesan, shaved
  • a drizzle of olive oil
  • salt
  • fresh ground pepper
Slice zucchini into strips with the mandoline (or shave into strips with a potato peeler). Set in a large bowl, toss gently with salt, and set aside. Chop basil and avocado and prep remaining ingredients. Combine ingredients, toss gently with your hands, and garnish with additional black pepper and parmesan shavings.
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8 Comments

Filed under Anna Bulbrook, Raw, Salad, Summer, Vegetarian

8 responses to “In Season: Raw Zucchini Salad with Shaved Parmesan and Basil

  1. Pingback: 50 vegetarian and vegan dishes to make and eat before you die | Sandra M. Chung, Science Communicator

  2. This was the perfect summer salad – so easy, delicious, and filling! Huge hit with the husband who usually needs a “main course” to round out a meal. Thanks so much!

  3. HP

    What a nice and healthy way to use summer produce! It reminds me of this old favorite summer pasta from the 3mbb archives: http://threemorebigbites.wordpress.com/2010/09/01/zucchini-season-favorites-fettuccine-with-walnuts-zucchini-ribbons-and-pecorino-romano/

  4. Jenny

    yummy!! we ALWAYS have zucchini on hand. great idea! looks delicious.

    next up, convincing you to cook for us next time you’re visiting your parents… ;) and bring heather!! heee…hee.

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