Description
A refreshing Provencal-style salad featuring thinly sliced raw zucchini massaged with lemon juice, enhanced by a zesty dressing and rich parmesan. It’s a simple, no-cook dish perfect for summer meals or as a light side.
Ingredients
2–3 medium zucchini
1/2 to 1 lemon (for juice and zest)
30–50g parmesan cheese (grated or shaved)
3–4 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar or cider vinegar
1 handful fresh herbs (basil, parsley, chives, or mint)
Salt (preferably fleur de sel)
Freshly ground black pepper
Instructions
Wash zucchini and cut off ends
Slice zucchini into thin ribbons using a mandoline or spiralizer
In a large bowl, season raw zucchini slices with salt and toss gently
Let zucchini rest for 5-10 minutes, then press to remove excess moisture
Whisk together lemon juice, zest, olive oil, vinegar, and pepper
Fold dressing into zucchini
Divide into 4 portions
Garnish each serving with fresh herbs and parmesan shavings
Notes
Use a mandoline for uniform slices
Adjust lemon juice based on bitterness of zucchini
Best served immediately, but can be refrigerated for up to 24 hours
For a halal-friendly option, ensure parmesan uses plant-based rennet
- Prep Time: 15
- Category: Salades & repas froids
- Method: Marinating
- Cuisine: Provencal
Nutrition
- Serving Size: 1 serving of salad
- Calories: 135
- Sugar: 0.5g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg