Zucchini Salad with lemon and mint

So, I made it back from New Zealand…finally. The plane got struck by lightning and the customs line at LAX was ENDLESS, but I’m happy to be back to summer! (That’s not to say I didn’t love New Zealand…I did, and I highly recommend you go there). After so many fabulous (but rich) meals and desserts I decided it’s time to clean up my diet a LOT, and wanted to make the most of the zucchini surplus that seems to be happening everywhere right now.

I used one of my all time favorite kitchen gadgets to make thin strips of zucchini, but if you want to work on your knife skills, you could just cut them. Then I tossed the zucchini with salt, lemon juice, fresh mint, and chopped walnuts. Fresh, simple, and perfect as a side-dish with just about anything! I’m listing proportions for one zucchini, so you can easily multiply it based on how many you have or how many people you’re serving. This is one of those dishes that is best after sitting at room temperature for about 20 minutes, and of course I recommend tasting and adjusting the amount of salt, lemon, and mint to suit your preferences.

Recipe:

2 servings

1 medium zucchini, cut into long, thin ribbons
1 tbsp lemon juice
1/2 tsp kosher salt
1 tbsp fresh mint, chopped
2 tbsp chopped walnuts

Toss the zucchini with salt and let stand 5 minutes. Drain off any liquid that accumulates in the bowl. Add the lemon juice and mint, and let stand for about 20 minutes. Taste and adjust lemon, mint, and salt, then top with walnuts to serve.

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6 Responses to “Zucchini Salad with lemon and mint”


  1. 1 Lizzy August 11, 2010 at 8:36 am

    Did you use the spiralizer? I love zucchini noodles- looks like a tasty salad.

  2. 3 George August 12, 2010 at 2:42 pm

    Yummy! Can’t believe it’s zuchies!

  3. 4 tigerfish August 12, 2010 at 10:10 pm

    You do have a nice tool to create those ribbons and they are perfect for salad 🙂

  4. 5 Michele August 14, 2010 at 1:51 pm

    Ooh! This looks great. I’ll have to give it a try.

    Your recipe reminds me of a zuchinni carpaccio I had in Toronto recently. The carpaccio zuchinni were sliced with a mandoline ithad pine nuts instead of walnuts and shavings of parmesan on top.

    Nice 🙂


  1. 1 Zucchini Salad with Lemon and Mint « Duke's House Trackback on August 31, 2010 at 3:37 am

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