|
 |
| Raw Zucchini Salad |
This salad makes a lovely side dish to grilled fish, meat or chicken. Salting the zucchini turns it from being very firm to very soft and flexible.
|
Origin: From the Kitchen of LindySez
|
Ingredients:
3 zucchini
2 teaspoons Kosher salt
1 tablespoon COLAVITA White Balsamic Vinegar
1 tablespoon fresh herbs (such as basil, parsley, chives, oregano, or other soft herbs, mix and match)
3 tablespoons COLAVITA Mediterranean Extra Virgin Olive Oil, or more to taste
Freshly ground pepper
1/3 cup toasted chopped walnuts (or pine nuts); optional
|
Preparation:
1. Remove the ends from the zucchini, then slice into a julienne using the julienne blade of a mandoline, or a very sharp knife. (You could also slice it very thinly on the bias, it won't look as nice, but the taste will be just fine.) Place in a sieve and add one teaspoon salt, toss well; then toss with the second teaspoon of salt (you want the zucchini well covered in salt). Set-aside for 10 to 15 minutes, or until the zucchini is soft. Rinse and pat dry. Place into a bowl.
2. In a small bowl, combine the vinegar, herbs and olive oil. Whisk until well combine. Pour over the zucchini and toss. Add the nuts, if using, toss again. Taste and adjust seasonings with pepper and salt, if necessary. Makes 3 to 4 servings.
Per Serving: 111 Calories; 10g Fat (1g Sat, 7g Mono, 1g Poly); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Food Exchanges: 1/2 Vegetable; 2 Fat.
|
|
|
|
