Zucchini Recipe (Divine, Vegan Friendly Salad) - Chef Cynthia Louise
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Zucchini Recipe (Divine, Vegan Friendly Salad)

Make Nourishing Zucchini Recipe In Less Than 10 Minutes

You know those days when you feel like eating something refreshing and light but fulfilling at the same time? One of such recipes I go to over and over again is this zucchini recipe. Additional plus is that you can make this salad in less than 10 minutes.

It’s light and packed with fresh herbs so you can be sure that your body will be thanking you for this. This dressing is what makes this zucchini recipe shine because it’s lemony, sweet, and lush at the same time. And to keep the things interesting, the salad holds some crunchy surprise too. 

Let’s dive in!

It Takes One Divine Dressing To Take Your Raw Zucchini Salad To Another Level

Zucchini is one of those veggies with mild taste but they are so great because they usually soak up the other flavours you surround them with. So, for this salad, I still wanted to feel the zucchini flavours but lift them up a bit. Also, the salad really shines when paired up with a sweet-and-sour dressing hence I came up with a recipe that you can whisk up in a minute.

You’ll need only three ingredients: lemon juice, olive oil, and maple syrup. First, try to make a dressing that has a perfect balance of acidity from lemon and sweetness from maple. The dressing gives the salad a rich and lush taste thanks to gorgeous olive oil. 

Without further ado, Let’s jump to the full recipe below and let’s start assembling the salad!

Raw Zucchini Salad

Zucchini Raw Salad Recipe!

~INGREDIENTS~

 

  • 1 large Zucchini, sliced into thin ribbons
  • 1 Lemon, juiced
  • 1 Tbsp Olive Oil or Udo’s Oil
  • 1/2 Tbsp Maple Syrup
  • Handful of Fresh Parsley, roughly chopped

For brushing the bread:

  • Handful of Fresh Mint Leaves, roughly chopped
  • Salt and Black Pepper, to taste
  • Walnut Halves, for serving
  • A pinch of #LOVE

~METHOD~

Whisk together the lemon juice, oil, and maple syrup. Set aside.
Place the zucchini ribbons into a bowl, season with salt and add the herbs.
Drizzle a bit of the dressing over the zucchini and herbs and gently mix with your hands.
Taste and add more dressing and seasoning if you like.
Sprinkle with the walnut halves and serve.

***

Serves: 2-3
Prep time: 8-10 minutes
Freezer-friendly: No

R, RSF, DF, GF, VEG, V

For those of you who want to experiment more with raw food, join my online cooking classes In the Raw and let’s cook together. 

Or you can subscribe to my YouTube channel for more new recipes every week!

 

With love from my kitchen to yours,

Chef Cynthia Louise xx


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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