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?
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!
Continue reading for recipe.
Raw Zucchini Salad with Shaved Parmesan and Basil
- 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
- fresh ground pepper